Soak beans in water in a bowl overnight then drain water. Cover beans in a pot with water. Bring to a simmer and cook until beans are tender. Drain excess water and reserve beans.
Trim and discard tough parts of stems from Portobello mushrooms. Use a spoon to scrape ribs out from the inside of mushrooms. Dice mushrooms. Heat oil in a pot. Add onions, mushrooms, carrots, and bell pepper. Cook until vegetables are softened.
Stir in cayenne, chili powder, and cumin. Continue cooking until spices are fragrant.
Stir in salt, crushed tomatoes and vegetable broth. Bring up to a simmer and cook for 20-30 minutes. Stir in beans and cook until heated through. Serve warm.