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Heat a large pot over low-medium heat. Once hot, add the oil, onion, and mushrooms. Cook for about 15 minutes, stirring occasionally. The onions will be translucent and the mushrooms reduced significantly in sized and lightly browned.
Stir in the garlic and cook for another 3-4 minutes. Add the spices and stir.
Pour the wine into the pot and stir well to lift any bits (fond) that have stuck to the bottom of the pot. Let this cook off for a minute.
Stir in the tomatoes, beans, water or broth, salt, and pepper. Cover and increase the heat to bring the chili to a low boil, then reduce the heat to simmer, covered, for 30 minutes.
Taste the chili and adjust seasoning as needed. Serve hot with any toppings you'd like.