1 tbsp olive oil 1 large yellow onion, chopped 1 green bell pepper, seeded and chopped 3 garlic cloves, minced 1 jalapeno pepper, seeded and diced 8 oz. button mushrooms, sliced 2 garlic cloves, minced 3 tbsp tomato paste 1 - 2 tbsp chili powder 1 tbsp dried oregano 2 tsp chipotle chili powder, optional 1 tsp ground cinnamon 1 tbsp ground cumin One 28 oz. can crushed tomatoes One 15.5 oz can black beans, drained and rinsed One 15.5 oz can red kidney beans, drained and rinsed One 15.5 oz can pinto beans, drained and rinsed 1 1/2 cups water 1 tsp sea salt 1/4 tsp freshly ground black pepper One package Trader Joe's Soy Chorizo, sauteed (optional but highly recommended) One package Daiya Cheddar Style Shreds Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic. Cook for about 5 minutes, or until softened. Add the tomato paste, chili powder, oregano, chipotle chili powder, cinnamon, and cumin. Mix well and cook for another minute. Pour the mixture into a 6 quart crockpot. Add the crushed tomatoes, beans, water, salt and pepper, and chorizo. Cover the crockpot and cook on low for 4 - 6 hours. Serve with a handful of Daiya. If it doesn't melt, put the bowl (with the cheese) into the microwave and heat on high for about 20 - 30 seconds until melted.