Combine rice, 1 cup water, and a pinch of salt in small saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and grains are tender, 15 to 18 minutes. Stir in lime zest and cover to keep warm.

Meanwhile, heat 1 tbsp vegetable oil in medium saucepan over medium-high heat. Cook shiitake protein until brown and crispy in spots, 6 to 8 minutes, flipping halfway through. Transfer to plate and set aside.

Heat 1 tbsp vegetable oil in same medium saucepan over medium heat. Add onion and garlic and cook until beginning to brown, 5 to 7 minutes. Stir in just 2 tsp ancho chili powder, just 2 tsp oregano, just ½ tbsp cumin, just ½ tsp cinnamon, just ½ oz chipotle pepper in adobo, ¾ tsp salt, and ¼ tsp pepper and cook until fragrant, about 1 minute. Stir in 1½ cups water and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until onion is soft, 6 to 9 minutes. (TIP: Add more chipotle pepper in adobo if you prefer more spice. Always wash your hands and cutting board thoroughly after working with spicy peppers, and consider wearing rubber gloves when working with them to avoid skin irritation.)

Transfer broth to blender and blend until smooth. Return to same medium saucepan, stir in cooked shiitake protein and black beans, and cook until warmed through, 4 to 5 minutes. (TIP: Vent blender (by removing plastic center of lid) and begin blending on low and finish on high to avoid splashing.)

Off heat, stir vinegar and lime juice into stew and season to taste with salt and pepper. Divide rice between bowls, top with chili con “carne,” and serve with lime wedges and avocado. Tuck in!

For 4-serving meal, double all ingredients except water in step 3; use just 2½ cups water. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.