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

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Preparation

• 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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