Lunchbreak: Vegan chili from Freshii

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Vegan Chili
Yields 6- 8 servings

1 cup vegetable stock
1 15 oz can tomato paste
2 cups of water
2 cups diced tomatoes
2 cups corn
2 cups black beans
2 cups pinto beans
2 cups chickpeas
2 cups kidney beans
4 large carrots chopped
1 cup of chopped celery
1 onion diced
2 cloves garlic chopped
1 jalapeño diced
1 cup mushrooms
2 green peppers
1/4 cup chili powder
2 Tbs fresh cilantro
1/4 cup sriracha sauce
2 Tbs paprika
1 tsp of ground oregano

For Serving:
6-8 cups of cooked quinoa rice (serve chili over quinoa if desired)
2 whole avocados sliced into fourths
1 head of broccoli

Heat the vegetable stock, tomato paste and water in pot over medium-high heat until simmering. Add the diced tomatoes, corn, black beans, pinto beans, chickpeas, carrots, celery, mushrooms, kidney beans, green peppers, jalapeño, onion, and garlic stirring occasionally, until softened, about 8 minutes. Add the sriracha sauce, chili powder, paprika, oregano, and cilantro, stir to coat the vegetables, and cook until fragrant, about 1 minute. Reduce heat to medium-low, cover, and simmer for 15 minutes. Serve warm. Pour over quinoa. Top with avocado and broccoli. Add additional toppings if desired.

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