Mushroom Chili Stew

Description
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Ingredients

 * 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

Directions
1. In medium saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion has softened, about 5 minutes.

2. In food processor, combine all mushrooms and process until coarsely chopped. (You should have about 5 cups.) Add mushrooms, chili powder, cumin and oregano to saucepan and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes.

3. Add tomatoes, tomato paste, beans, vinegar and 1 cup water to mushrooms. Bring to a boil. Reduce heat and simmer, uncovered, until mixture has reached desired thickness, about 10 minutes. Stir in scallions and adjust salt to taste. Serve sprinkled with cilantro.