Melissa

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

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.

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. Serves 4.