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.…