This hearty chili is filling without the meat. Adding lemon juice and cinnamon at the end helps brighten the flavors. Enjoy the comfortable warmth of this zesty vegan mushroom chili on a cold winter day.

Makes about 4 servings

INGREDIENTS (organic/biodynamic)

1 large onion, chopped
1 lb. mushrooms chopped (I used 50% shitake (stems removed) and 50% cremini/baby bella)
1 poblano pepper, deveined and de-seeded, chopped (optional)
½ c. chopped frozen spinach (stems removed); more if you use fresh
1.5 c. frozen fire-roasted corn
2 cloves garlic, minced
2.5 Tbsp. chili powder
2 Tbsp Cumin
½ tsp. Celtic Sea Salt®
1/8 tsp. freshly ground black pepper
Pinch Cayenne pepper
2 Tbsp. Tomato Paste
1.5 c. vegetable broth
1 can diced low sodium fire-roasted tomatoes
Juice from ½ lemon
¼ tsp. Ceylon cinnamon

DIRECTIONS

1. In a large stockpot, add the chopped onion, chopped mushroom, and optional poblano and cook over medium heat for 10 minutes or so until the onions are translucent, and the mushrooms have cooked down. The water from the vegetables should be boiling.
2. Add the frozen corn and spinach and stir to combine. Continue cooking vegetables have thawed.
3. Add the chili powder, cumin, salt, pepper, cayenne, minced garlic, and the tomato paste and stir until combined.
4. Add broth and diced tomatoes, stir to combine, and bring to a boil.
5. Reduce heat and simmer for 20 minutes, uncovered, stirring frequently.
6. Remove from heat, add in lemon juice and cinnamon. Stir. Cover and let rest 10 minutes.
7. Adjust seasonings to taste. Serve and Enjoy!