Mushroom, Bean and Roasted Pepper Chili

What You Need

• 2 tablespoons margarine
• 3 tablespoons extra virgin olive oil
• 1 pound white button mushrooms, finely and evenly chopped (this will take a few minutes; I slice, cube then finely chop)
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 8 ounce package frozen Recipe Ready Chopped Green Peppers & Onion (or 1/2 cup sweet onion and 1/2 cup green pepper – chopped)
• 2 cup diced red cabbage, 1/2 inch squares (use only the tender leaves, not the thick ends)
• 2 cup stewed tomatoes plus liquid from can, blended in blender container till pureed and very smooth
• 2 extra-large sweet red roasted peppers, cut into 1/2 inch squares plus about 1/4 cup liquid from can
• 40 ounces can light red kidney beans plus bean liquid from can (dark red kidney beans add too much texture)
• fifteen 5 ounce can pinto beans plus liquid from can
• 1 teaspoon additional garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin powder
• 1 teaspoon mild curry powder
• 1 teaspoon Hungarian paprika (I used mild)
• 1/4 teaspoon red cayenne pepper
• 1/4 teaspoon dried oregano
• 2 teaspoon light brown sugar
• 2 teaspoon liquid smoke
• 2 teapoon Worcestershire sauce
• 1 teaspoon additional salt
• freshly ground black pepper to taste
• spinach tortillas, cut into 5 x 1/4 inch strips, to be used as garnish (about 5 strips per serving)
• extra virgin olive oil
• additional black pepper