Spicy vegan chili with pintos and veggies

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.