Spicy bean chili with orange and cinnamon recipe! A cozy, vegan chili brightened up with a touch of orange and a pinch of cinnamon.
Heat the oil in a medium sized dutch oven or soup pot over medium to medium-high heat. Add the onion and saute until starting to brown, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Add all the peppers and saute until fragrant, about another minute. Add the next 4 spices, through oregano and saute until fragrant, about 1 minute.
Stir in the tomato paste until combined. Add the crushed tomatoes, all the beans, the water, and the orange zest. Season with salt and pepper and bring to a boil. Reduce heat to simmer and simmer uncovered for 15 minutes.
Remove from heat and let cool for a couple of minutes. The chili will thicken a bit. Serve with fresh cilantro, sliced radish, and orange slices or orange zest (optional).
Feel free to add more orange zest if needed. Or you can add some fresh orange juice to the pot to make it a bit brighter.