Awesome Vegan Chili
1 cup vegetable broth
1 can tomato soup (I use Campbell's 25% less sodium)
dried basil, black pepper, chili powder, ground peppercorn (to taste)
1 handful shredded carrots
3 stalks celery, sliced
6 ounces sliced mushrooms (I use crimini)
1 small yellow onion, chopped
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 can diced tomatoes (I use the Hunt's brand w/ basil, garli, and oregano added)
2 cans rinsed beans (I use the 3 bean blend-kidney, black, and northern-from Kroger)
1/2 cup corn (I throw in a little bit of the sweet water)
1 package soy ground
Combine the first three ingredients in a large pot and mix well.
Add the rest of the ingredients, turn the stove to medium heat, and stir frequently for 45 minutes (the bottom can burn easily).
Serve with grated vegan cheddar. This also goes great with cornbread.
A nice, hot bowl of chili for a cold day!
Source of recipe: This a modified version of my mother's chili, made vegan.