Vegan "Carne" Asada Chili

1 First you need to marinate the mushrooms. In a large mixing bowl, combine the olive oil, soy sauce, orange juice and lime juice. Whisk to combine. Then stir in the cilantro, garlic, jalapeno,  cumin and a pinch of salt and pepper. 
2 Now add the chopped mushrooms to the bowl. Toss to combine everything and let the mushrooms sit in the marinade for at least 3 hours. Stirring occasionally. 
3 When you are ready to make the chili, heat a large soup pot on medium high. Then pour the mushrooms into the pot, marinade and all.
4 Saute the mushrooms, reducing heat as need, for about 12-15 minutes. Or until the marinade has been absorbed and the mushrooms are brown and juicy. 
5 Then add the onion and garlic to the pot and saute for 3-5 minutes or until the onion is translucent. 
6 Next add the black beans, corn, chili powder, cocoa powder, chipotle powder, and a pinch of salt and pepper. Stir to combine. Simmer for a minute.
7 Now add the tomato sauce and vegetable broth. Stir and reduce the heat to medium low and simmer for 15-20 minutes. The chili will thicken slightly. 
8 Taste and adjust seasonings. Serve hot over rice or with tortilla chips. Top with vegan sour cream and more cilantro.