Kathy's Black Bean Chili

1 large onion chopped
2 cloves of garlic chopped
4 oz of fresh mushrooms
1 TBSP ground cumin
1 TBSP ground coriander
1 cup commercial salsa
1 red pepper chopped

1 15-oz can black beans
1 15-oz can dark red kidney beans
28 oz can crushed tomatoes
2 cups frozen corn
1 teaspoon or more crushed red peppers
hot sauce to taste
½ Cup cilantro

Sauté onion until almost tender, add garlic and continue sautéing until tender. Add mushrooms, sautéing until mushrooms look moist, add spices, stirring constantly for about a minute. Add remaining ingredients, except cilantro, simmer until heated through or longer if desired. Garnish with cilantro.

(All of us thought the chili was even better the next day as leftovers, but it was mighty good right away, too.)