15 oz can crinkle cut carrots (can use frozen; if using fresh, precook or simmer chili long enough to avoid crunchy carrots)
2 stalks celery
15 oz can tomato sauce
2½ c V8 (I used high fiber)
8 oz baby bella mushrooms
2 tbsp. low sodium soy sauce (GF: use GF soy sauce or liquid aminos)
3 tsp liquid smoke
1 tbsp. cumin powder
5+ tbsp. chili powder
pinch paprika
pinch turmeric
salt and pepper to taste
cayenne pepper or hot sauce, to taste
Instructions
Rough chop all of the fresh veggies into similar sized pieces.
Mix all ingredients together in a slow cooker or large pot. In a pot, heat to boiling then reduce to simmer. In a crock pot, set to low. I recommend cooking for as long as possible to fully develop flavors - I usually give it 4 hours but have eaten it as soon as it's hot before.
Taste and adjust spices as it cooks. Stir occasionally.
Serve with avocado slices, sour cream, cheese, a sprinkling of nutritional yeast -- whatever your favorite chili toppings are!
Notes
We got 8 large bowls out of this. Exact amount produced will vary based on how bulky your veggies are, but you can safely assume at least 8 cups.