Vegetarian Bacon Chili - cooking recipe

Ingredients

2 (15 ounce) cans red kidney beans with liquid
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can diced tomatoes
1 (12 ounce) package vegetarian ground beef crumbles
4 cloves elephant garlic, crushed
6 2/3 tablespoons vegetarian bacon bits
1/2 large white onion, chopped
1 lime, peeled
1 serrano pepper, seeded and thinly sliced
5 teaspoons chili powder, or to taste
2 teaspoons cayenne pepper, or to taste
2 teaspoons ground cinnamon, or to taste
2 teaspoons dried oregano, or to taste
1 teaspoon curry powder, or to taste
1 teaspoon salt

Preparation

Pour kidney beans with liquid, crushed tomatoes, diced tomatoes, vegetarian beef crumbles, and garlic into a slow cooker.
Grind vegetarian bacon bits into a fine powder using a mortar and pestle or food processor.
Blend onion, lime, and serrano pepper together in a blender until a paste forms. Stir paste and ground bacon bits into kidney bean mixture.
Cook on Low until heated through, about 1 hour. Add chili powder, cayenne pepper, cinnamon, oregano, curry powder, and salt. Cook on Low for 4 hours.