Saute onions, peppers, sweet potatoes and carrots in olive oil until translucent. Place everything else into large pot to begin simmering while sauteing vegetables. Mix in vegetables after they've softened. Cook over very low heat overnight or, if your crock pot is large enough, use that.

1 can organic unsalted chili beans
1 can organic lentils
1 can organic unsalted white beans
2 can whole green chili, chopped in large chunks
1 cup raw brown rice, cooked in broth
2 large chopped yellow onions
2 chopped green peppers or mixed red, green, yellow
several tablespoon New Mexico red chili
ground cumin, oregano and mexican seasoning, cumin seed - to taste
1/2 teaspoon organic cinnamon
3-4 carrots, chopped
1 large can + 1 regular can chopped or crushed organic tomatoes
1 large sweet potato, peeled and cut into chunks
3-4 stalks celery, chopped
12 ounce firm tofu, crumbled
organic crushed red pepper
some sun dried tomatoes soaked in olive oil, chopped slightly