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Vegetarian Chili

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dairy free gluten free nut free sugar free vegan vegetarian


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2 1/2 quart water

1 lb dried dark red kidney beans

2 x bay leaves

4 x dried ancho, quajillo

salt to taste

1 1/2 cup boiling water

3 tbsp canola oil

2 x onions

6 x garlic cloves

1 tbsp ground cumin

1/2 cup brewed coffee

14 1/2 oz diced tomatoes

1/4 cup fresh cilantro leaves

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