• 1/4 cup olive oil
• 1/2 cup celery, diced
• 1/2 cup onion, diced
• 1/2 cup poblano pepper, diced
• 1 Tbsp. salt
• 2 tsp. black pepper
• 2 Tbsp. chili powder
• 1 Tbsp. ground cumin
• 1/2 tsp. ground ancho chili pepper
• 1 tsp. dried oregano
• 6 oz. tomato paste
• 1 quart tomato sauce, plus extra if needed
• 16 oz. fresh tomatoes, diced (or organic canned tomatoes)
• 1 cup dried lentils
• 1/2 cup dried red kidney beans
• 1/4 cup dried black beans
• 1/4 cup dried navy beans
• 1/4 cup dried Great Northern beans
• Additional salt, pepper, and seasonings, to taste

1. One day ahead: wash four kinds of beans, then soak together overnight in cold water in the refrigerator.
2. Drain beans the next morning. Cover in cold water. Bring to a boil, simmer until tender, about an hour. Then drain. Set aside until ready to add to chili.
3. Separately, cook lentils in 2 cups cold water. Simmer until tender, about 20 minutes. Set aside.
4. In a large pot, add olive oil and turn heat to medium. Add all diced vegetables and cook for 5 minutes, stirring occasionally.
5. Add all seasonings to the vegetables and cook for 2 minutes.
6. Add the tomato paste and cook for an additional 2 minutes.
7. Add tomato sauce, diced tomatoes, cooked lentils, and cooked beans. Bring to a boil, reduce to a simmer, and cook for 30 minutes, stirring occasionally.
8. Taste and adjust seasonings as desired. Continue to cook for 15 minutes. Taste a final time and adjust seasonings.  If chili is thick, thin with water or vegetable broth.

Notes:

• Use any bean or bean combination you enjoy.
• Wear gloves when dicing peppers. Keep fingers away from eyes, ears, and sensitive areas after handling.

Photo credit: Joseph De Leo for epicurious