Vegan Chickpea Chili on Baked Potatoes - Forks Over Knives

Ingredients

• 1 cup dried chickpeas, soaked and drained
• 4 large russet potatoes (about 2 pounds), scrubbed
• 4 cups diced tomatoes
• 2 cups diced red bell pepper
• 8 ounces button mushrooms, trimmed and diced (about 2 cups)
• 1 cup finely chopped red onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 2 teaspoons dried oregano
• 1½ cups diced celery
• 1 cup finely chopped green bell pepper
• 1 cup fresh or frozen corn
• 2 tablespoons white wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon smoked paprika
• ¼ teaspoon chili powder or to taste
• ¼ cup finely chopped fresh cilantro, divided
• Sea salt, to taste