Heat the olive oil in a large pan over medium heat. Add the onion and cook for 5-7 minutes until translucent.
Add garlic and mushrooms, cook for another 5-6 minutes, stirring frequently, then mix in the chili powder as well as salt and pepper to taste.
Add the ground vegan meat and stir to mix well and start to cook, about 5 minutes. Add the sliced zucchini next.
Blend the can of crushed tomatoes in the blender for extra smoothness, then add to the pot as well as the beans. Bring to a boil, then turn the heat down to medium low, and simmer for about 20 minutes, stirring occasionally (you can simmer longer if you have time for a richer flavor, up to 2 hours).
When it’s all nicely coming together and you’ve checked the taste (add more salt, some coconut sugar, or more chili powder if needed), mix in the greens, let them wilt, and serve with rice. This pot lasted us for two dinners, including going back for second helpings. ❤️