Hearty Vegetable Chili plus Baked Potato Bar

I'm featuring this recipe again because well it's that time of year! This is a great dutch oven recipe and is perfect for camping, picnics, or with a baked potato bar (I've added what we do for Baked Potato Bar below.)   It's so tasty on a cool evening around a campfire! We love it!

Hearty Vegetable Chili
With Lime and Cilantro

2 cans black beans

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!

Baked Potato Bar

This is super easy just take a baked potato.  I bake mine in a covered casserole dish with a inch of water in the bottom I wash and poke the potatoes with a fork.  Bake at 350 for about an hour or 200-250 if you need them to take longer like say you are at church. ;)

Anyway just top with the Hearty Vegetable Chili, then some Cheezy Sauce, then some chopped steamed broccoli, I like to add some fresh tomatoes, more fresh cilantro and some of my Ranch dressing.  That's it all the other yummy veggies like corn, onion, etc are already in the chili!