In medium saucepan, heat oil over medium heat. Add onion and cook, stirring often until onion has softened, about 3 minutes. Add garlic and continue sauting about 2 minutes more. In food processor (in batches, if necessary), combine all mushrooms and process until coarsely chopped. (You should have about 5 cups.) Add mushrooms, chili powder, cumin and oregano to saucepan and cook, stirring occasionally until mushrooms have released their juices, about 5 minutes. Add tomatoes, tomato paste, beans, vinegar and 3/4 to 1 cup of water (depending on thickness and juices released by mushrooms) to the mushrooms. Bring to a boil. Reduce heat and simmer, uncovered until mixture has reached desired thickness, about 10 minutes. Stir in scallions and adjust salt to taste. Serve sprinkled with cilantro or parsley. Nutrition information: Calories: 313* Fat: 6 g* Carbohydrates: 57 g Cholesterol: 0 mg Sodium*: 627 mg Protein: 15 g Note: *Using non-fat cooking spray, reduced fat margarine or fat-free vegetable broth or wine for sauting reduces fat content of dish. "Salt to taste" is optional, if you're watching your salt/sodium it can be omitted without seriously effecting the flavor -- we didn't use it at all. Vegetarian Times Cover Price: $47.88 You Save: $35.93 (75%) Our Price: $11.95 ($1.00/issue) Issues: 12 issues/1 year DISCLAIMER: This is a not-for-profit website and these recipes appear as a courtesy to my veg*n friends around the world. No copyright infringement is intended. At the request of the copyright holder(s), the recipe(s) will be promptly removed.