1/4 cup and 1 tablespoon olive oil
2-1/2 medium onion, chopped
10 bay leaves
1 tablespoon and 2 teaspoons ground cumin
1/2 cup and 2 tablespoons dried oregano
1/4 cup and 1 tablespoon salt
10 stalks celery, chopped
10 green bell peppers, chopped
10 jalapeno peppers, chopped
15 cloves garlic, chopped

10 (4 ounce) cans chopped green chile peppers, drained
10 (12 ounce) packages vegetarian burger crumbles
15 (28 ounce) cans whole peeled tomatoes, crushed
1-1/4 cups chili powder
1/4 cup and 1 tablespoon ground black pepper
5 (15 ounce) cans kidney beans, drained
5 (15 ounce) cans garbanzo beans, drained
5 (15 ounce) cans black beans
5 (15 ounce) cans whole kernel corn

1/4 cup and 1 tablespoon olive oil 2 -1/2 medium onion, chopped 10 bay leaves 1 tablespoon and 2 teaspoons ground cumin 1/2 cup and 2 tablespoons dried oregano 1/4 cup and 1 tablespoon salt 10 stalks celery, chopped 10 green bell peppers, chopped 10 jalapeno peppers, chopped 15 cloves garlic, chopped 10 (4 ounce) cans chopped green chile peppers, drained 10 (12 ounce) packages vegetarian burger crumbles 15 (28 ounce) cans whole peeled tomatoes, crushed 1 -1/4 cups chili powder 1/4 cup and 1 tablespoon ground black pepper 5 (15 ounce) cans kidney beans, drained 5 (15 ounce) cans garbanzo beans, drained 5 (15 ounce) cans black beans 5 (15 ounce) cans whole kernel corn

Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.