family friendly vegetarian chili

1 hour

1 tablespoon oil
1 tablespoon garlic, minced
1 large onion, diced
1 cup carrots, diced
1 cup mushrooms, diced
1 cup corn
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon salt
1 teaspoon paprika
2 teaspoons chili powder
1/2 teaspoon fresh ground pepper
1 teaspoon braggs
2 cans (red, pinto, kidney)beans, undrained
1 14 ounce can diced tomatoes
8 ounces veggie crumbles
diced onion, jalapeños, sour cream, crushed red chili flakes, chips, cheddar cheese

in a large pot, over medium heat, saute carrots, onions and garlic in oil for two minutes, add mushrooms and cook another three or four minutes. add seasoning and mix well. add beans, tomatoes and veggie crumbles and bring to a boil. reduce heat, cover and simmer for as long as you have, but no less than 20 minutes. serve with chips, jalapeños, onions, cheese, sour cream and whatever else you want. my husband adds mustard and louisiana hot sauce as well as all of the others mentioned. this is mild enough for my two year old but once we add peppers and onions, it is spicy enough for my hubby and i so everyone wins.

***vegan option, use toffuti sour cream and leave off the cheese.****