Hearty vegetable chili plus baked potato bar

Main Dish
4 servings
15 min
65 min
Very Easy


Number of serving: 4
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


  • 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 .


Hearty Vegetable Chili plus Baked Potato Bar, photo 1
Hearty Vegetable Chili plus Baked Potato Bar, photo 2


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