No Meat Chili

1 lb. dry kidney beans
1 lb. dry pinto beans
2 onions, chopped
1 green bell pepper, chopped
2 cloves of garlic, minced
1 cup chopped celery with leaves
2 Tablespoons olive oil
2 quarts diced stewed tomatoes
2 Tablespoons chili powder
1 Tablespoons sea salt; taste may need more
1 teaspoon cinnamon
2 Tablespoons Sucanat (or to taste)
½ teaspoon pepper

Soak beans in water to cover about 3" above in Large crock pot or saucepan overnight. If cooking on stove in pan cook for 2 hours or until tender. Crock pot will take about 6 hours on high. Drain beans when done. If you are in a hurry you could use canned beans but remember they have salt in them already so adjust the amount of salt you put in. Or beans could be already cooked ahead of time and stored in the fridge or freezer. Saute onions, green pepper, garlic, and celery in olive oil. Combine onion mixture with beans, tomatoes, and rest of ingredients in Dutch Oven size sauce pan. Simmer for 30 to 60 minutes or until done to your taste. Good with corn chips or corn bread and salad.