1. Heat the oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, and oregano. Season with salt and pepper. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, and garlic.
2. When vegetables are heated through, mix in meat substitute. Reduce heat to low, cover pot, and simmer 5 minutes.
3. Mix the tomatoes into the pot. Season with chili powder and pepper. Stir in all the beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving. Add a little vegetable stock if necessary.