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1 large onion (about 1.5-2 cups)

5 garlic cloves

3 carrots finely diced

2 celery stalk finely diced

1 med zuchinni grated (about 2 packed cups)

1 red pepper

1 poblano pepper -roasted and chopped finely

1 c rehydrated dried mushrooms (according to directions) + water used. Dice very finely or pulverize. (if using fresh mushrooms, use strong flavored mushrooms and sautee first)

2-3 TBS tomato paste

2 cans (15 oz) diced roasted tomatoes

2 cans pinto beans drained and rinsed

1 can kidney beans drained and rinsed

1-2 cups frozen corn (optional)

2 c tvp rehydrated with 2 c hot veggie broth with splash of soy sauce and ½ tsp umami seasoning

4-6+ c veggie broth (i used mixed of no-chickn + bullion cubes)

2 TBS Chili powder

1 TBS oregano

1 TBS dried parsley

1 rounded tsp cocoa powder

2-3 tsp smoked paprika

1 tsp + umami seasoning

1 tsp kosher salt or to taste

1 tsp pepper

2-4 TBS+ lime juice

Optional cayenne to taste

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1. Hydrate the TVP and mushrooms in separate containers. Set aside.

2. In bowl make spice mixture with chili powder, oregano, cumin and the tomato paste

3. Sautee onions, carrots, celery until soft - after about 3-4 min add red pepper and zuchinni, then sautee another 2-4 min. Add garlic and stir. After one minute add tomato paste mixture, mix in and cook for another 2-3 min. Add the mushrooms.

4. Add 4 cups of veggie broth and mushroom water to pot. Add the parsley, cocoa powder, paprika, umami, and cayenne. Bring to boil, simmer 10-15 minutes. At this point use an immersion blender to make it a chunky soup.*** (Or optional before adding broth put half the veggie + all mushrooms in food processor and pulverize. Add broth, spices and then simmer 10-15 minutes)

5. Add the roasted tomatoes with juice , pinto beans, kidney beans, and tvp with any left over stock. Add more stock if too thick. Taste for spice level. If too thick add more stock. If spice level lacking a bit add more chili powder and cumin in a ratio of 2:1 (e.g. 2 tsp chili powder to 1 tsp cumin). If needing depth add a bit more veggie bullion cube and/or umami seasoning. Add the lime juice and frozen corn.

Notes: *** first time I made this recipe I used the immersion blender after adding roasted tomatoes. In hindsight, thought the tomatoes would add a nice chunk to the chili so I made the alteration. So tomatoes are a personal choice- to pulverize or not pulverize.

** Corn was not in my first batch but I think would be a good addition hence added it as optional.

This recipe was the inspiration for my chili recipe: