In a large sauce pot heat the oil on medium. Add in the onion, bell peppers, garlic and jalapeno, cook for 10-15 minutes until the veggies are soft and most of the onions transparent.
Add in the chili, cumin and bay leafs, toss with veggies and cook about a minute until you can smell the spices, top with the crushed tomatoes and stir.
Cook for 1-3 hours on low, the longer you cook it the better the flavors will be. (see recipe description for crock pot directions)
10 minutes before you serve the chili add in the beans and the corn and stir together. Serve with optional toppings.