Vegetarian Bean and Mushroom Chili

This recipe was inspired by and dedicated to the package of mushrooms that had been living in the fridge since our dinner party last weekend.

Cook 1 c. (dry) kidney beans in vegetable stock, save for later.
Cook 1 c. (dry) rice in 2.5 c. vegetable stock.
Heat EVOO in a large sauce pan on medium heat.
Add 1/2 vidalia onion and 2 cloves garlic and cook until the onions weep, ~5min.
Add 6 oz. baby button mushrooms, cleaned and halved (don't wash them--just rub off the dirt with a brush or paper towel). Add spices (chili powder, cumin, cinnamon) and salt to taste. Cook until the mushrooms release their juices, ~5min.
Add cooked beans, 1/2 can diced tomatoes, approx. 1/2 c. tomato-based pasta sauce, and approx. 1 c. vegetable stock.
Bring to a boil and then cook uncovered over low heat until it has the desired thickness (~5 min).
I served it over rice with sharp cheddar cheese.