Spicy vegan chili with pintos and veggies

Ingredients

• 1 tablepsoon olive oil
• 1/2 onion, chopped
• 1 stalk celery, chopped
• 2-3 carrots, sliced
• 1 fresh jalapeno, seeded and diced
• 1 green bell pepper, diced
• 3 large mushrooms, chopped
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 tablepsoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 15 oz can diced tomatoes
• 1 cup vegetable broth
• 1/2 cup frozen corn
• 1 14 oz can of pinto beans
• 2 tablepsoons tomato paste