Spicy vegan chili with pintos and veggies

Name: Spicy vegan chili with pintos and veggies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 servings
Cuisine: en
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

Main Dish

3 servings

15 min

25 min

Very Easy

Spicy Vegan Chili with pintos and veggies

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Ingredients

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

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.