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.

This recipe yields 4 servings.

Comments: While stew is simmering, make some quick-cooking brown rice. Saute broccoli florets with garlic. Top chili with a dollop of salsa. If you like your chili extra picante, drizzle in a few drops of hot sauce or chili puree at the end. Feel free to substitute your favorite combination of mushrooms for the ones listed here.

Description: "Heres a delicious twist on the classic with a medium spicy kick."

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