2 T vegetable oil
3 portobello mushrooms or just caps, sliced into 1/2 inch chunks or so
1/4 chopped onion
4 t. chili powder
1 1/2 t. cumin
4-6 cloves garlic, pressed (or chopped)
2 pounds "normal" mushrooms, quartered
28 oz. diced tomatoes (canned or fresh chopped)
31 oz. black beans, rinsed and drained
1/2 t. salt
Heat cooking oil. Cook the onion until it's tender but not mushy. Stir in chili powder, cumin, and garlic. Add mushrooms, tomatoes, beans, and salt -- bring to a boil. Simmer covered about 10 minutes. Uncover and simmer until thickened, about 15 minutes.
If you're a carnivore, you can substitute three chicken breasts for the portobellos, cooking them before you add the onion. I like the double mushroom version much better, though. Also, you could use kidney beans instead of black beans -- but, gosh, why?