1 (12 oz) pkg. vegetarian ground beef crumbles
3 (15.25 ounce) cans kidney beans
1 large red onion, chopped
3 stalks celery, diced
2 red bell peppers, chopped
2 bay leaves
2 tablespoons hot chili powder
3 tablespoons molasses
1 cube vegetable bouillon
chopped fresh cilantro
hot sauce to taste
salt and pepper to taste
1 cup water
3 tablespoons all-purpose flour
1 cup hot water

1 In a slow cooker combine vegetarian crumbles, kidney beans, onion, celery, bell pepper, bay leaves, chili powder, molasses, bouillon, cilantro, hot sauce, salt, pepper and 1 cup water. Cook on high for 3 hours.
2 Dissolve flour in 1 cup hot water. Pour into chili and cook 1 more hour.

Note: It just didn't seem right to make chili without some kind of tomato product so I tossed in a small can of tomato paste.

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