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Add all the ingredients to the base of the crockpot.
Stir to combine.
Place the top on the crockpot.
Set it low for 6-8 hours or high for 3.5-5 hours.
Stir and garnish with cilantro, vegan sour cream, tomatoes, and jalapeno slices.
Heat Instant Pot to saute.
Stir in onion, garlic, celery, carrot, jalapeno, and red bell pepper.
Cook until onion is soft (3-4 minutes).
Stir in the remaining ingredients.
Turn the Instant Pot to the Chili/Beans setting and place the lid on the pot.
Lock the lid.
Cook for 20 minutes.
Release the pressure either manually or allow it to release naturally.
Stir and garnish with cilantro, vegan sour cream, tomatoes, and jalapeno slice
In a large soup pot, saute the onion and garlic until the onions are translucent.
Add the celery, carrot, red bell pepper and jalapeno.
Cook for a few minutes.
Add the chopped mushrooms and stir to combine. Allow the mushrooms to cook for a few minutes and release some moisture.
Now add the remaining ingredients.
Stir to combine.
Bring to a boil.
Reduce heat to simmer, and allow to simmer for 20 minutes.
Stir and garnish with cilantro, vegan sour cream, tomatoes, and jalapeno slice