Heat olive oil in large pot over medium heat. Stir in the onion, bay
leaves, cumin, oregano, and salt. Cook until onion is tender, then mix
in celery, bell peppers, jalapenos, garlic, and green chili. When
vegetables are heated, mix in burger crumbles and saute for about 5
minutes.
Add pinto beans, garbanzo beans, Rotel, tomatoes, chili powder, and
black pepper. Bring to a boil, reduce heat to low, and simmer for 45
minutes.
Stir in the corn and continue cooking for 5-10 minutes.
Originally Submitted
5/11/2013
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