Preheat the oven to 350°F.
To make the ancho broth, toast the chiles on a baking sheet for 5 minutes, until fragrant.
Bring all ingredients to a boil in a large pot. Simmer for 45 minutes, then purée until smooth.
Increase the oven to 425°F.
On a baking sheet, toss the mushrooms with 1 tablespoon canola oil and a large pinch of salt and pepper. Roast for 12-15 minutes, until crisp and dark.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat.
Sauté the onions, garlic and jalapeño until tender. Stir in the cumin, cinnamon and paprika until fragrant, about 1 minute.
Add the crushed tomatoes and bring to a simmer.
Stir in the ancho or chicken broth, salt and pepper and bring to a boil.
Fold in the roasted mushrooms and black beans. Taste and adjust the seasoning.
In a small bowl, combine the queso fresco and scallions.
To serve, divide the chili between bowls. Top with queso-scallion mixture, a lime wedge and tortilla chips.