Spicy Vegetarian Chili - cooking recipe

Ingredients

1 lb veggie crumbles, crumbled boca meat
1 red bell pepper, chopped
1 green bell pepper, chopped
1 medium red onion, chopped
1 small habanero, diced
2 jalapenos, diced
1 cup frozen corn kernels
1 (8 ounce) can black beans, drained and washed
1 (8 ounce) can kidney beans, drained and washed
1 (14 ounce) can diced fire-roasted tomatoes
4 cups water
2 vegetable bouillon cubes
0.5 (8 ounce) can beer
2 tablespoons olive oil
3 bay leaves
3 tablespoons chili powder
2 tablespoons cumin
2 tablespoons smoked paprika
2 teaspoons cayenne
2 teaspoons liquid smoke
salt and pepper
cheddar cheese
sour cream

Preparation

In a large pot heat olive oil. Add onion and peppers (for extra leave ribs and seeds in the habanero and jalapenos). Saute for 10 minutes. Add water, black beans. kidney beans, tomatoes, bouillon cube, bay leaves, chili powder, cumin, smoked paprika, cayenne, liquid smoke, and salt and pepper. Bring to a boil reduce heat and simmer for 10 minutes. Add 1/2 can beer (drink the rest if you are over 21), boca meat, and corn. Cover and simmer for 30-45 minutes.
Top with cheddar cheese and sour cream.
Optional: Serve over rice.