Vegan Cinnamon Chili

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Created On:09/19/2019
Select a Meal:
Dinner
Select a Course:
Main
Prep Time:
30 min
Total Time:
60 min
Featured ingredients: canned beans, chili powder, tomato sauce, cumin Short description: Veggie chili with cinnamon sticks and dried porcini mushrooms

Recipe Ingredients

 
2 can peeled tomatoes
 
2 cans black beans
 
1 can pinto beans
 
1 can mixed vegetables
 
3 cinnamon sticks
 
1 tsp chili powder
 
1 tsp salt
 
1 tsp cumin whole
 
2 cups dried prcini mushroom
 
2 dried California chilis
 
1 dried Jalenpeno chili
 
2 Tbsp coconut oil
 

Directions

 
In a medium size pot add and heat 1 Tbsp of coconut oil until it has melted then add 1 tsp of whole cumin and heat at high to medium until cumin is toasted then turn down heat to medium. Add 1 tsp chili pepper powder and stir with a long handled spoon.  Add 2 12 oz. cans of canned peeled tomatoes, 2 cans of black beans, one can of pinto beans and one can of mixed vegetables. Add all dried chilis, cinnamon sticks and salt. Heat for 10-15 minutes.  In a seperate pot rehydrate dried mushrooms by bringing 1 cup of water to a boil then add 2 cups of dried mushrooms and simmer mushrooms for 20 minutes. Strain mushrooms when done.  In a sauce pan heat 1 Tbsp of coconut oil and fry mushrooms.  Add to chili once done frying.  Heat together for another 5-10 minutes.  
 

Cooking Tips

Heat coconut oil and add spices.  Let spices brown a little then add all canned items.