Add 1 1/2 tablespoons oil to a large heavy-bottomed pot over medium heat. Add onions and garlic; sauté until softened, about 4-5 minutes. Add remaining oil then mushrooms. Sauté until softened, about another 5 minutes.
Stir in the spices (oregano, chili powder, paprika, cayenne pepper, and cumiand stir until fragrant, about 1-2 minutes.
Stir in the tomato paste and cook about 4-5 minutes or until a darker red color and scorching on the bottom.
Pour in remaining ingredients, starting with 1 cup bean liquid, and stir. Add in an extra cup of bean liquid if you prefer a soupier chili. Bring to a boil then reduce heat to a simmer and simmer 30 minutes.
Top with diced avocado, chopped yellow onion, fresh cilantro, dairy-free sour cream, etc., and serve with cornbread.
I like to use 2 cans dark kidney beans and 1 can light kidney beans.Instead of canned beans, you can also use 4 1/2 cups cooked dried beans.If you prefer not to use beer in this chili, swap the beer out for 1 cup veggie broth or more bean liquid.Keeps in an airtight container in the fridge up to 5 days.