Vegetable Chili

This veggie chili is so good! It's also good with cooked chicken breast thrown in, but since we are vegan, we make it without chicken. All the ingredients in this recipe are clean-eating foods and this meal is great for a cold, dreary day.

Ingredients:
1 (32) ounce container vegetable broth   

8 ounce mushrooms, chopped
1 zucchini, chopped 
1 yellow squash, chopped
2 onions, chopped
2 red bell peppers, chopped
1 cup broccoli florets, chopped (optional)
1 cup cauliflower, chopped (optional)
1 cup spinach, chopped (optional)
2 cans black beans, drained and rinsed
2 cans diced tomatoes, do not drain
2 cans tomato paste, approximately 1/2 cup
1/2 cup unsweetened applesauce
2 tbs chili seasoning
4 cloves garlic, minced

In large stock pot, heat approximately 1/4 cup of the vegetable broth (add the rest when it's time to add the remaining ingredients) on medium heat. Add in vegetables, except garlic and spinach. Cook covered for 3-4 minutes, stirring occasionally.
Add all remaining ingredients except spinach, bring to a boil. Reduce heat to medium-low, cover, and cook for approximately 30 minutes, stirring occasionally. Add spinach if using, cook for another 5 minutes.
Remove from heat and serve topped with vegan (or regular) sour cream.
Enjoy!