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Champion Chili (Vegetarian)

Course lunch/dinner
Author monicaswanson.com


  • 1.5 cups vegetable broth
  • 1 red onion
  • 1/2 cup minced celery
  • 2-3 cups chopped mushrooms any kind
  • 1 bell pepper seeded and chopped
  • 1 zucchini chopped
  • 1 small hot chili pepper seeded and finely minced (optional-- I did not use this.)
  • 2 garlic cloves
  • 3 Tablespoons jarred tomato paste
  • 2 Tablespoons chili powder or to taste
  • 1 1/4 inch piece fresh turmeric grated (or 1/4 tsp. ground, which is what I used.)
  • 1 14.5 ounce can diced tomatoes undrained
  • 3 cups cooked pinto beans or 2 15.5 ounce cans pinto beans, drained and rinsed.
  • 1 cup corn kernels
  • 1/2 tsp. smoked paprika
  • 2 teaspoons Savory Spice Blend 2 T. nutritional yeast, 1 T onion powder, 1 T dried parsley, 1 T dried basil, 2 tsp. dried thyme, 2 tsp. garlic powder, 2 tsp. dry mustard, 2 tsp. paprika, 1/2 tsp. ground turmeric, 1/2 tsp. celery seeds


  1. 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.