I think the secret is to chop up the mushrooms into tiny pieces so they emulate ground beef.
1 large yellow onion, chopped
3 cloves garlic, minced
1 medium container sliced mushrooms (baby bella or white), chopped into small pieces
2 cans red kidney beans
2 cans pinto beans
2 20 oz cans diced tomatoes
red pepper flakes to taste, salt and pepperHeat about 2 T olive oil over medium-low heat in large dutch oven (or whatever pan you make your soup in), add onions and garlic and cook about 4 minutes, stirring occasionally, onion will be soft and translucent Add the mushrooms and stir, cook about 4 more minutes adding more olive oil if needed Add remaining ingredients and cover, put on low heat and cook for an hour or longer. I let it simmer on the lowest heat for almost 2 hours but it will be ready sooner. Adjust seasoning to your family’s taste. I let my husband add his own hot sauce since he likes it really spicy. Just a 1/2 t of chipotle red pepper flakes will give it just a hint of a kick..the kids like it this way. Try Trader Joes cornbread mix to go with it. A small muffin crumbled on top is amazing! You can garnish with sour cream or Greek yogurt as well. If you haven’t tried Greek yogurt in place of sour cream with your tex-mex favorites, try it here. My kids don’t even realize it’s yogurt but the added protein is a nice bonus.