1. Combine the chili powder, cumin, turmeric, and salt in a small bowl. Set aside
2. Heat the olive oil in a soup pot. Add the onions and cook over medium heat for about 5  minutes, or until translucent, stirring occasionally.
3. Add the mushrooms and continue cooking over medium-high heat for 8-10 minutes until all the water they release has cooked out
4. Add tomato paste and spice mix and cook for an additional 2 minutes, stirring frequently.
5. Add the diced sweet potato, carrots, garlic, chiles, lentils, diced tomatoes and 6 cups of water bring to a boil.  Reduce heat, cover  and simmer for 30 minutes or until lentils are cooked. Check chili after 15 minutes and add more water if necessary
6. Add cilantro once the chili is cooked (if using)

Instant Pot Vegetarian Chili

1. Set your instant pot in saute setting, when it heats up add oil.
2. Add onions, garlic, sweet potatoes, carrots, mushrooms, spices and tomato paste, and sauté on high for 2 minutes, stirring often. Add 1/2 cup of water and continue cooking for 6 more minutes stirring often.
3. Add tomatoes, chilies, lentils, 2 cups of water.  Close the lid.
4. Set on pressure cook for 10 minutes. Don't release the steam manually.  Keep on the warm setting until ready to eat.