Dice the onion.
Add the onion to a stockpot with the vegetable oil and turn the heat to medium-high. Stir occasionally while preparing the remaining vegetables.
Dice the jalapeño.
Peel and mince the garlic.
Slice the mushrooms.
Once the onion is translucent and fully cooked, add the jalapeno and garlic and stir until the garlic is fragrant, roughly 1 minute.
Add the sliced mushrooms to the stockpot.
Dice the potatoes into small cubes.
Dice the poblano peppers.
Once the mushrooms are cooked through and their liquid has evaporated, add the potatoes and poblano peppers to the stockpot. Stir.
Drain and rinse the beans in a colander.
Add the cannellini beans, kidney beans, crushed tomatoes, and water to the stockpot.
Add the seasonings: salt, black pepper, chili powder, smoked paprika, oregano, and brown sugar.
Bring to a boil and then reduce the heat so that the chili is simmering. Simmer uncovered for 30 minutes.
Enjoy!
