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.