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This chili soup recipe is VERY flexible.  Today I made it with the veggies I noted, but on other occasions I’ve included cabbage, cauliflower and/or kale.  I’ve also had success using a package of soy chorizo for the meaty component (be aware that different brands are more or less spicy).  Of course, you can omit the meatless meats if you need to make it gluten free.  Substitute some mushrooms instead!  Feel free to use what you have or what you like.  According to my palate, this is “medium” spicy.  It has tons o’ flava!

NOTE:  Use a very large soup pot.  My largest pot (8 quart) was full to within 2 inches of the top.

CHOP/SET ASIDE THESE VEGGIES:

1 onion
1 green or red pepper
2 large carrots
2 celery stalks
6 cloves garlic (mince)
4 medium Yukon Gold potatoes
1 pkg (12 oz) frozen corn

COMBINE THESE LIQUIDS:

~5 cups veggie broth or water
28 oz can crushed tomato with basil
14 1/4 oz can diced tomato (no added salt)
15 oz can tomato sauce (no added salt)
2 T tamari

SET ASIDE THESE VEGGIE MEATS:

*6 cups cooked beans (i.e. black, pinto, kidney, red, garbanzo)
1 link (chopped) Field Roast Mexican Chipotle Sausage (these are very spicy on their own)
1 pkg meatless ground (Gardein or Yves)

*Note:  3 cups dry beans yields about 6 cups cooked

COMBINE THESE SEASONINGS:

2 T brown sugar (organic)
1 T chili powder
1 T cumin
1 T basil
1 T nutritional yeast
1/2 T smoked paprika
1/2 T coriander
1/2 T oregano
1 t taco seasoning blend
1/2 t salt
1/4 t chipotle
1/4 t garlic powder
4 t salt free broth powder + 1 cube broth (omit if using liquid broth)

ASSEMBLY:

Saute the veggies (except the frozen corn) and the seasonings in 1/2 T coconut oil for several minutes (medium heat).  Gradually add everything else.  Simmer until the potatoes are done, about an hour.  Portion in pint size jars and freeze.  Makes…a LOT! (about 13 1/2 pints)