Slow cooker vegan chili

This turned out SO good. Here's how I made it:

Sauteed half a diced onion and one diced jalapeno (don't use the seeds if you don't like heat) in olive oil in a pan on the stove. Added half a bag of Gardein meatless crumbles. A splash of water helps the crumbles thaw and cook more quickly.

Seasoned the crumbles with: chili powder, cumin, garlic powder, black pepper, coriander, and a bit of oregano. I let the spices kind of toast in the pan for a minute or two with the other ingredients.

What I put in the slow cooker: the sauteed onion-jalapeno-meatless crumble-spices mixture. One 14 ounce can of tomato sauce, plus two can's worth of water. Use less water if you like a thicker chili! One can of dark red kidney beans, one can of pinto beans, one can of black beans. About a cup of frozen corn. A good pinch of salt, a tiny splash of soy sauce (for umami), and a few dashes of chipotle Tabasco.

I let everything cook on HIGH for about four hours in my 4 quart Crock Pot. I added a bit more salt and Tabasco to my taste when it was done cooking.

I ate mine with vegan sour cream, green onions, and crushed tortilla chips as a topping. It's also really good with rice or cornbread!