Spencer'S Chili - cooking recipe

Ingredients

1 1/2 c. pinto beans, presoaked
8 c. water
1 large bay leaf
2/3 c. chopped green pepper
2 c. diced yellow onion
2 Tbsp. chili powder
1 Tbsp. cumin
1 1/2 tsp. granulated garlic
1 tsp. basil
1 c. kidney beans, presoaked
1 1/2 Tbsp. olive oil
1/2 c. lentils (dry)
1 c. carrot, sliced in 1/4-inch rounds
2 c. fresh tomatoes, chopped or 16 oz. can chopped tomatoes (reserve liquid; add if too thick)
1/2 tsp. oregano
1/4 tsp. thyme
1 1/2 c. corn
1 (8 oz.) can tomato sauce
1/3 c. sliced green onions
3 Tbsp. dried chives
5 corn tortillas, cut in wedges
salt to taste

Preparation

Soak beans in 6 cups of water overnight; drain.
In 6-quart pot, bring to a boil the presoaked pinto and kidney beans, 8 cups water, olive oil, bay leaf and lentils.
Simmer, covered, for 1/2 hour.
Add green pepper, carrots, onion, fresh tomato (canned at next step), chili powder, cumin, garlic, basil, oregano and thyme. Cover and simmer another 1/2 hour; stir occasionally.