3 large portobello mushrooms, stems removed and discarded
1 pound cremini or white mushrooms, stems removed and discarded, caps roughly chopped
2 tablespoons Worcestershire sauce or liquid amino acids
2 tablespoons balsamic vinegar
2 tablespoons vegetable oil
1 large onion, diced
2 red bell peppers, stemmed, seeded and diced
1 green jalapeno, finely chopped
4 cloves garlic, finely chopped
3 tablespoons chili powder
3/4 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1/2 pound shiitake mushrooms, stems removed and discarded, caps sliced
One 28-ounce can whole tomatoes, crushed by hand
One 15-ounce can black beans, drained and rinsed
One 15-ounce can cannellini beans, drained and rinsed
One 15-ounce red kidney beans, drained and rinsed
1 Parmesan rind (about 2 by 4 inches)
Sliced scallions, sour cream, grated cheese and cornbread for serving
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