Clean and chop the mushrooms, onions, and any other fresh vegetables you would like to add to the chili.
In a medium sized stock pot, add the oil and saute the mushrooms and the onion and garlic together for about 7 to 10 minutes, or until desired tenderness.
Drain and rinse the kidney and black beans, add to the pot with the sauteed vegetables.
Continue by adding all the remaining ingredients to the pot.
Cook the chili at a medium high heat and bring to a boil.
Once the chili is to a boil, turn down the heat to a medium/low heat and simmer for about 10 minutes.
After 10 minutes, remove from heat.
Serve the chili with aioli, sour cream, fresh avocados, saltines, tortilla chips, or add to a bed of rice.
