Then put the mushrooms in a large skillet with olive oil, salt, pepper, cumin, chili powder, and coriander.
Slice the onion, two bell peppers, and 1-2 jalapenos and place in a the stock pot to sauté.
Add 3 cans of chili beans, broth of choice, 1 Can of tomoate toamte sauce, and 2 10oz cans of petite diced tomatoes with jalaenose if you can find them, and 3 cloves of garlic.
Do not be afraid of the salt and pepper esspially if tis himlayn sea salt and organic pepper.