Hearty vegetable chili plus baked potato bar

Ingredients

• 2 cans black beans1 can pinto or garbanzo beans
• 1 can kidney beans
• 2 Tablespoons olive oil
• 2 cloves garlic minced
• 1 large or 2 medium onions
• 1 orange bell pepper or color of choice
• 2 stalks celery w/ leaves, chopped
• ½ summer squash, chopped
• 1 small zucchini, chopped
• 2 cans diced tomatoes
• 1-2 cups frozen corn
• 1/4 cup sucanat
• 2+ Tablespoons chili powder
• ½ -1 ½ Tablespoon sea salt (to taste)
• 1 teaspoon cinnamon
• 1 teaspoon pepper
• Juice of ½ -1 whole lime (to taste)
• 1 cup chopped fresh cilantro

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Preparation

• Be sure to drain the beans well you can use canned or cook your own dry. Use whatever variety of beans you want.
• In large pot saute garlic, onion, bell pepper, celery, squash, and zucchini in olive oil for a 3 or 4 minutes.
• Add the drained beans, diced tomatoes (DON'T DRAIN), and corn. Add rest of ingredients except cilantro, bring to a boil and boil off a bit of the liquid until it is a chili consistency.
• Remove from heat stir in the cilantro, can reserve some to sprinkle fresh on top.
  
• We had this chili on baked potatoes with sesame dip, some fresh sliced tomatoes. With fresh cilantro on top!
• Baked Potato Bar:
  This is super easy just take a baked potato. Bake at 350 for about an hour or 200-250 if you need them to take longer .

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