Warm a large pot over medium heat.
Chop the onion, garlic, and mushrooms.
Put a small amount of vegetable broth into the pot and then add the onion and garlic.
Sauté the onions until they are translucent and the garlic is fragrant.
Chop the tomatoes.
Add the mushrooms, tomatoes, black beans, cumin, oregano, smoked paprika, and chipotle powder to the pot with the onion and garlic. Saute together for 5 minutes.
Add the remaining vegetable broth.
Bring the chili to a simmer over medium-high heat, cover, and cook for 40 minutes. Add water to the pot as needed to gain desired consistency.
Stir the corn into the chili and turn off the heat. Stir in the lime juice.
Serve alone, over sweet potatoes, regular potatoes, or a whole grain.
Enjoy!