Mushroom Chili Stew

Ingredients

 * 2 tsp chili powder
 * 1 tsp ground cumin
 * ½ tsp dried oregano
 * 14 oz can diced tomatoes with green chiles
 * 1 tbsp tomato paste
 * 15 oz can navy beans, rinsed and drained
 * 15 oz can pinto beans, rinsed and drained
 * 1 tbsp balsamic vinegar
 * 1 scallion (white and light green part), cut into ½-inch pieces
 * cilantro for garnish
 * ½ lb cremini mushrooms
 * 1 tbsp extra-virgin olive oil
 * 1 medium onion, chopped
 * 4 cloves garlic, minced
 * 1 medium portobello mushroom, stem removed
 * ½ lb fresh shiitake mushrooms, stems removed

Directions

 * 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. (You should have about 5 cups)
 * 4) Add mushrooms, chili powder, cumin and oregano to saucepan and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes.
 * 5) Add tomatoes, tomato paste, beans, vinegar and 1 cup water to mushrooms.
 * 6) Bring to a boil.
 * 7) Reduce heat and simmer, uncovered, until mixture has reached desired thickness, about 10 minutes.
 * 8) Stir in scallions and adjust salt to taste.
 * 9) Serve sprinkled with cilantro.