Multi-Bean Chili

3 T. olive oil
2 onions, chopped
2 garlic cloves, crushed
1–2 green chilies, de-seeded and chopped
1 tsp. cumin seeds
2 celery stalks, sliced
3 carrots, peeled and chopped
1 red sweet pepper, chopped
1 14-oz. can kidney beans, drained and rinsed
1 14-oz. can black beans, drained and rinsed
2 oz. green lentils
10 oz. fresh vegetable stock
Salt and pepper to taste

Heat the oil in a large saucepan. Add the onion and garlic and sauté until soft and transparent. Add the chili and cumin to the pan and fry for 2 minutes then add the celery, carrots and capsicum, partially cover and cook for 10 minutes. Add the beans and lentils to the pan and mix well then pour in the stock and season to taste with salt and pepper. Bring the mixture to a boil, stirring constantly then reduce the heat, cover and simmer for 50-60 minutes. Serves 4.

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