Heat a big pot or Dutch oven on medium. Once that heats up, add olive oil.
2 tablespoons olive oil
Once that heats up, add onions and red bell pepper and sauté for 8 - 10 minutes. The vegetables should be almost completely cooked - onions should be translucent, and peppers should be softened.
2 medium onions, 1 red bell pepper
Add mushrooms and garlic paste (or garlic cloves) and sauté for 2 minutes.
10 ounces sliced portobello mushrooms, 2 teaspoons garlic paste
Add diced tomatoes, chili powder, cumin, oregano, basil, chipotle powder, and salt.
56 ounce cans diced tomatoes, 2 tablespoons chili powder, 1 tablespoon cumin powder, 1 tablespoon oregano, 1 tablespoon basil, 1/4 teaspoon chipotle powder, .75 teaspoon salt
Lower heat to a simmer and cook for 30 minutes.
Add the kidney beans and black olives, and simmer for ten more minutes.
15 ounces red kidney beans, 15 ounces medium black olives
Ladle some in a bowl or crock.
Eat
Smile
Enjoy