Vegetarian Crockpot Chili

12 oz pkg Frozen Protein Crumbles
2 Onions (chopped)
2 (14 oz.) Cans Diced Tomatoes (undrained)
15 oz. Can Tomato Sauce
1-2 Tbsp. Chili Powder
1 tsp. Ground Cumin
2 (15 oz.) Cans Red Kidney Beans (rinsed and drained)
2 Tbsp. Cornstarch
1/4 Cup Water

Combine all ingredients except cornstarch and water in 3-4 quart slow cooker. Cover and cook on low heat for 7-8 hours until vegetables are tender. Turn heat to high. Mix cornstarch and water until smooth and add to chili, stirring well. Uncover and cook for about 15 minutes, until slightly thickened. 6 servings.