In a large pot, heat 1 cup of the broth over medium heat. Add the onion and celery and cook until softened, about five minutes. Add the mushrooms, bell pepper, zucchini, chili (if using), and garlic and cook until softened, stirring occasionally. (about 10 minutes.) Stir in the tomato paste, chili powder, and turmeric; then add the tomatoes, pinto beans, and remaining 1/2 cup of broth. Simmer until the vegetables are tender, stirring occasionally, about 4 5minutes. Add a little water if the chili gets too thick to your liking. Stir in the corn, Savory Spice Blend, and paprika. Serve hot.