Hearty Vegetable Chili


2 cans black beans (I usually use 3-4 cups cooked dry black beans, I like the more homemade flavor it gives it)

1 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!



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