1 pkg. frozen ground soy burger
2 (15 oz. ea.) cans diced tomatoes
2 (8 oz. ea.) cans tomato paste
2 (15 oz. ea.) cans dark red kidney beans
1/2 yellow or white onion, chopped
1 (4 oz.) canned jalapeno peppers (add as much as you like)
6 to 8 small mushrooms, cleaned and chopped
2 bay leaves
1 tsp. chili powder
1/2 tsp. cumin
1 tsp. garlic powder
1/2 tsp. hot sauce

Combine all ingredients in a slow cooker. Set to high, cover and cook for approx 3 to 4 hours. I checked every hour and gave it a little stir.

Tip: To help further remove any fat, before eating, let it sit overnight in the refrigerator. Any fat will harden and sit at the top. Scoop out the fatty chunks with a spoon, reheat and serve. Though, at least for me, there has hardly any fat at all that surfaced.

Submitted by: Pockets