Healthy Chili with Crispy Spiced Tortillas

2 tablespoons of canola oil
1 large yellow onion, diced
1 pound of extra lean hamburger
1 red bell pepper, diced
2 small zucchini, diced
1 (15 oz) can of corn, drained
1 (15 oz) can of black beans, drained
1 (15 oz) can of pinto beans, drained*
1 (28 oz) plus 1 (14 oz) can of diced tomatoes with juices
½ cup of water
¼ cup of brown sugar**
2 heaping teaspoons of fajita spice
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon of ground cinnamon
* I wasn’t able to find pinto beans so I used red kidney beans instead.
** The first time I made the chili it was a bit too sweet. I would add less brown sugar to avoid the sweet taste.

In a large pot over medium heat, sauté onions until lightly browned. Add ground hamburger and sauté for about 5 minutes. Add red bell pepper and zucchini and cook for 5 minutes. Add corn, beans, tomatoes, water and brown sugar and stir. Add fajita spice, cumin, cayenne pepper and cinnamon and stir. Reduce heat to low, cover pot and let simmer 20-25 minutes.
Optional: Before serving you can sprinkle fresh cilantro and cheddar cheese.
Servings 6-8

Seasoned Tortillas
4-6 Tortillas-You can use whole wheat or flour tortillas, which ever you like the most.
Mexican seasoning- You can use one of the following: fajita or taco seasoning, chipotle chili powder, cumin or cayenne pepper.

Spray both sides of the tortilla with cooking spray and add spices. Then place tortilla in a large non-stick skillet. Cook for about a minute or until crisp on both sides. Repeat for remaining tortillas. Cut tortilla into quarters and serve along side with bowls of chili.