Vegan Chili

INGREDIENTS:

3 Tbsp. vegetable oil

VEGGIES:
2½ cups diced red onions
1 cup diced carrots
2 peppers, diced
1 medium sweet potato, diced
2 cups diced mushrooms

1 (10 oz) bag frozen corn

FLAVORS:
3 Tbsp. ground cumin
½ tsp. crushed red pepper flakes
2 Tbsp. chili powder
4 Tbsp. chopped garlic (I only used 2 Tbsp.)
2 Tbsp. chopped jalapeños

2 Tbsp. dried oregano
1 tsp. ground cinnamon 

CANNED GOODS:
3 (14.5 oz) cans diced fire roasted tomatoes
1 (15 oz) can garbanzo beans
1 (15 oz) can red kidney beans
1 (15 oz) black beans
1 (15 oz) can Adzuki beans*
2 Tbsp. chopped chipotle in adobo sauce*
3 Tbsp. tomato paste

OPTIONAL:
1 to 2 cups vegetable  broth or vegetable juice (You can also just use water.)
TOPPING SUGGESTIONS:
sliced or diced avocado, vegan sour cream, vegan shredded cheese, tortilla chips/strips, chopped scallions/green onions/cilantro, lime juice