Heat the oil. When it shimmers, add the onions and garlic.
Add a pinch of salt and saute on medium heat, stirring frequently, until the onion starts to just brown.
Add the mushrooms, sausage, cumin powder and coriander powder. Stir well and cook about five minutes, stirring at regular intervals.
Add the cumin and coriander powders and smoked paprika. Stir to mix. Add the tomato puree and dry herbs along with the carrots and bell peppers.
Add the beans and stir well, then add some water if the chili is too dry. Bring to a boil. Add coriander leaves. Cover and simmer on the lowest heat setting for 30 minutes so the vegetables are well cooked and the flavors have melded together.
Add salt to taste. Serve hot with some crusty bread or rice.