• 1 cup dried portobello mushrooms
• 2 cups boiling water
• 1 large onion, diced
• 4 cloves garlic, minced or pressed
• 4 medium carrots, peeled and sliced
• 1 (32-ounce) can diced tomatoes
• 2 (16-ounce) cans black beans, rinsed and drained
• 1 (15-ounce) can tomato sauce
• 1 (12-ounce) bag frozen vegetable crumbles (Boca or Morningstar)
• 2 teaspoon mild chili powder
• 2 teaspoons cumin
• 1/2 teaspoon ground pepper
• 1 Knorr vegetable bouillon cube, crumbled or chopped into pieces
• 1 (12-ounce) bag frozen corn (no thawing necessary) or 1 (15-ounce) can corn, drained

Break dried mushrooms into medium pieces and put in a heatproof bowl. Pour boiling water over mushrooms, cover, and set aside to soften for about 20 minutes. Put all remaining ingredients except the corn into a 7-quart pot; include the water that the mushrooms have been soaking in.  Stir well to distribute the spices evenly. Place the pot on the stove, and bring to a boil. Then turn down the heat, cover the pot, and simmer until the carrots and mushrooms are tender, about 20 minutes. Stir occasionally to keep the chili from sticking to the bottom of the pot. Add the corn at the end of the cooking time. If you like a thinner chili, add a little more water at the end of the cooking time. If you double this recipe, only one bag of veggie crumbles is enough.