Sauté peppers and onion in olive oil (2 tablespoons) until softened and starting to brown over medium-high heat in a large pot(approximately 5 minutes).
Add garlic; sauté for 30 seconds, or until fragrant.
Add chopped mushrooms and a pinch of kosher salt; sauté until softened and liquid has evaporated, stirring only occasionally.
Add remaining ingredients except cilantro; stir to combine. Bring to a boil, cover, and simmer for at least 20 minutes and up to 1 hour.
Add cilantro during last five minutes of cooking.
Serve on its own or on top of cooked rice or quinoa, with cornbread, and/or with fixings, such as sour cream, shredded cheese, diced avocado, red onion, and more cilantro.
Slow cooker directions: To make in the slow cooker: add all ingredients to slow cooker and cook for 3 hours on high or 6 hours on low. Use only 1 cup of vegetable stock, and if needed, cut amount of mushrooms and beans in half.
Freezer directions: Freeze in an airtight container for up to 6 months. When ready to eat, run hot water on the outside of the container, pop out into a large pot, cover, and heat over medium heat, stirring occasionally until heated through.
For a no-tomato version, omit the crushed tomatoes and use 1-2 cups more vegetable stock.
Don't have some of the spices? Don't worry! You can omit a few and still be fine. The most important one is chili powder, and I also recommend trying to keep the cocoa powder and the smoked paprika.
Money saving tip: cook dry beans instead of buying canned.