Sauté the maitake (hen-of-the-woods) mushrooms, onions, bell peppers, and celery until the vegetables begin to soften. Add the garlic and sauté for another minute. Stir in the spices and add the crushed tomatoes.
Stir in the tomato paste and rinse the can 3 times with the vegetable stock, add to the mixture. Add the kidney beans and the black beans. Bring chili to boil, reduce heat and simmer for an hour or longer. Season with salt and pepper to taste.
Ladle into bowl and garnish with chopped onions and grated cheese.