Mushroom Chili Stew

Vegetarian Times Issue: January 1, 2001   p.26

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.