Almost Uncle Bob's Chili Soup (WFPB, No oil, No sugar)

Chili with Daiya vegan cheese

Over the holidays, my pickiest eater fell in love with my brother's chili soup.  Of course, it was the kind with real meat and William's seasoning.  This is our best attempt to create a chili soup that is comparable in taste and vegan.  While the Daiya cheese shreds are not part of a Whole Foods Plant-Based lifestyle, the kids really enjoy an occasional sprinkle of them. Goes well with Sweet Potato Biscuits.

Makes 7 cups

Ingredients
1 15 ounce can red kidney beans (BPA free cans are a must, otherwise use 1 3/4 cup cooked beans)
1 15 ounce can black beans
1 15 ounce can pinto beans
1 28 ounce container Pomi tomatoes
Cooked mushrooms and onions, optional
Water, for desired consistency

Seasoning
1 tablespoon mild chili powder
2 teaspoons ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 teaspoon onion powder
1/2 teaspoon garlic powder

Directions
Combine all ingredients in a crockpot.  Cook on high until warm enough to eat or on low for a longer amount of time to reach a good temperature.  Add water as needed to create desirable consistency.  It tastes great reheated.

Nutrition Information
1 cup serving:  205 calories, 4g sugar, 14g protein, 13g fiber, 11mg iron

Rating
5 out of 5 family members love it