Some people are avoiding soy products. But most "fake meat" products use soy, including many vegetarian chili recipes. Here's a very tasty, but mild, veggie chili  that just uses beans.

1 can organic pinto beans

1/2 cup sliced white mushrooms

1/4 cup organic crushed tomatoes, canned

1/2 cup organic frozen corn

2 tsp chili powder

1 tsp cumin

1 tsp. oregano

1/2 tsp coriander powder

1/4 tsp salt

1/16 tsp black pepper

2 tsp light olive oil

optional: diced onions, to taste

Rinse pinto beans in a colander. Cut up sliced mushrooms into bite size pieces. Put frozen corn in a pot covered with water and heat to thaw and heat corn. Drain off water.

Put crushed tomatoes in a blender and pulse to a thick sauce. You can add more crushed tomatoes to your chili if you like them.

Mix all spices with a little water to make a paste. Add oil. Stir it up well, and add any extra water to get the consistency you want.

Put all ingredients in a pot, mix them up well and heat up.

To make it more economical, cook dry beans. This has a great chili taste, but is mild. If you love hot and spicy, add your favorite peppers, etc.

Serves 2.