Black Bean And Lentil Chili - cooking recipe

Ingredients

3 tablespoons olive oil
1 large sweet onion, diced
2 stalks celery, diced
4 large carrots, diced
4 garlic cloves, minced
4 tablespoons chili powder
1 tablespoon paprika
1 teaspoon dried chipotle powder
1 teaspoon allspice
1/2 teaspoon cumin
1 bay leaf
5 -6 cups vegetable broth
2 cups lentils, sorted and rinsed
29 ounces tomato sauce
29 ounces black beans, rinsed and drained
1 cup frozen sweet corn
12 ounces roasted red peppers, diced
1 -2 teaspoon Tabasco sauce
1 tablespoon honey or 1 tablespoon pure maple syrup
salt, to taste
pepper, to taste
Tabasco sauce, to taste
sour cream, to taste
avocado, cubes to taste
shredded cheddar cheese or monterey jack cheese, to taste
squeeze lime
cilantro leaf, to taste

Preparation

In a large heavy pot over medium high heat, add the olive oil, then the onion, celery, and carrots.
Saute until the onions have softened, then add the garlic and continue to cook for one minute.
Add the spices next through the bay leaf. Cook for about 2 more minutes until fragrant.
Add the broth (start with 5 cups first, you may need an additional cup later to thin the sauce out), lentils, and tomato sauce and raise the heat to high, bringing the broth to a boil.
Once it boils, reduce the heat to medium low and simmer for about 30 minutes to get the lentils tender.
Add the black beans, corn, red peppers, Tabasco, and honey and continue to cook for 20 more minutes. Add the extra cup of broth, if needed.
Serve in bowls with the toppings of your choice (Tabaso Sauce, sour cream, avocado, sour cream, shredded cheese, lime, cilantro).