24 ounces veggie chorizo
1 veggie burger
2 jalapeno peppers, chopped
1 medium onion, chopped
2 cloves garlic, diced
15 ounces black beans, drained and crushed
11 ounces corn, drained - canned or frozen
30 ounces tomatoes, crushed
15 ounces tomato sauce
1 teaspoon ground oregano
2 tablespoons chile powder
1 teaspoon ground cumin
1 teaspoon crushed red pepper flakes
2 tablespoons hot chile sauce or Asian hot sauce
2 teaspoons salt or to taste

Chop white onion into small cubes
Remove seeds and membranes from peppers.
Place meat in saute pan or similar on stovetop burner.
Brown veggie burger on medium heat setting for 5 to 7 minutes.
Drain excess grease from meat.
Add onions, garlic, and jalepeno peppers and continue browning.
Cook for another 5 minutes or until vegetables are soft.
Combine all ingredients in slow cooker or stockpot for cooking.
Cook for 4 hours on low in slow cooker or cook for 1 1/2 to 2 hours on medium to medium low heat on stovetop burner.
Note: the chili may be somewhat spicy with the jalapeno peppers so alter accordingly for heat intensity preferences.