Mushroom Chili Stew

• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• 14-oz. can diced tomatoes with green chiles
• 1 Tbs. tomato paste
• 15-oz. can navy beans, rinsed and drained
• 15-oz. can pinto beans, rinsed and drained
• 1 Tbs. balsamic vinegar
• 1 scallion (white and light green part), cut into 1/2-inch pieces
• cilantro for garnish
• 1/2 lb. cremini mushrooms
• 1 Tbs. extra-virgin olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 medium portobello mushroom, stem removed
• 1/2 lb. fresh shiitake mushrooms, stems removed

1. In medium saucepan, heat oil over medium heat.
2. Add onion and garlic and cook, stirring often, until onion has softened, about 5 minutes.
3. In food processor, combine all mushrooms and process until coarsely chopped.
4. (You should have about 5 cups.)
5. Add mushrooms, chili powder, cumin and oregano to saucepan and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes.
6. Add tomatoes, tomato paste, beans, vinegar and 1 cup water to mushrooms.
7. Bring to a boil.
8. Reduce heat and simmer, uncovered, until mixture has reached desired thickness, about 10 minutes.
9. Stir in scallions and adjust salt to taste.
10. Serve sprinkled with cilantro.

chili powder, ground cumin, oregano, tomatoes, tomato paste, navy beans, pinto beans, balsamic vinegar, scallion, cilantro, cremini mushrooms, extravirgin olive oil, onion, garlic, portobello mushroom, fresh shiitake mushrooms

Taken from www.vegetariantimes.com/recipe/mushroom-chili-stew/ (may not work)