Gently scrape off the dark gills on the underside of the portobello caps with a spoon, then roughly chop
the caps. Combine the portobello mushrooms
, cremini mushrooms
, Worcestershire and balsamic vinegar
in the bowl of a food processor
until the mushrooms are very finely chopped; work in batches if necessary. Set aside.
Heat the oil in a large Dutch oven
or large pot over medium heat. Once the oil shimmers, add the onions
, bell peppers, jalapeno and garlic and cook, stirring frequently, until the vegetables begin to soften, about 8 minutes. Add the chili powder, cumin
, salt and black pepper and cook, stirring, until the spices
are fragrant. Add the tomato paste and cook, stirring, until the vegetables are coated well, about 1 minute. Stir in the finely chopped mushrooms and cook, stirring, until all of the liquid they release has evaporated, about 5 minutes.
Stir in the shiitake mushrooms
, black beans, cannellini beans
, kidney beans
, Parmesan rind, and 4 1/2 cups of water. Bring to a simmer
and cook until the flavors meld and the mushrooms are tender, about 30 minutes. The chili can be made up to 2 days ahead and reheated.
Serve the chili with scallions
, sour cream
, grated cheese
and cornbread on the side.