Spicy vegan chili with pintos and veggies

Main Dish
3 servings
15 min
25 min
Very Easy


Number of serving: 3
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


  • Heat olive oil in large pot. Add onion and saute a couple minutes, add celery, carrots, minced garlic and saute until onions are getting translucent.
  • Add jalapeno, bell pepper and mushrooms and cook until mushrooms start to extrude moisture.
  • Add spices and stir for a minute or two. Add rest of ingredients and cook until vegetables are just al dente.
  • Garnish with vegan sour cream, shredded cheese or avocado.


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