Vegetarian Chili for the Crock Pot Recipe

Ingredients

• 1/2 medium onion, chopped
• 2 bay leaves
• 1 teaspoon ground cumin
• 2 tablespoons oregano
• 1 tablespoon salt
• 2 stalks celery, diced
• 2 parsnips, diced
• 1 jalapeno pepper, diced
• 4 garlic cloves, minced
• 24 ounces veggie crumbles, tofu (optional but suggested) (optional)
• 16 ounces canned tomatoes, diced
• 1 (15 ounce) can Rotel Tomatoes, extra hot if available
• 12 ounces beer
• 1/4 cup chili powder
• 1 tablespoon ground black pepper
• 15 ounces kidney beans, canned
• 15 ounces garbanzo beans, canned
• 15 ounces black beans, canned