Featured ingredients: canned beans, chili powder, tomato sauce, cumin
Short description: Veggie chili with cinnamon sticks and dried porcini mushrooms
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.
Heat coconut oil and add spices. Let spices brown a little then add all canned items.