Vegetable & Legume Chili

• 1/2 cup bell pepper, chopped
• 1/2 cup carrots, chopped
• 1/2 cup celery, chopped
• extra virgin olive oil
• 2 cups garbanzo beans, cooked
• 2 cloves garlic, crushed
• 2 cups kidney beans, cooked
• 3 cups lentils, cooked
• 1 cup onion, chopped
• 5 medium tomatoes, chopped or 1 (28 oz.) can diced tomatoes
• 1 cup water
• 3 tsp. ground chiles
• 1 1/2 tsp. cumin
• 1 tsp. black pepper
• 1/2 tsp. garlic powder

In a large pot which has been lightly coated with olive oil, sautée the onions, garlic, bell pepper, carrots, and celery until tender (about 5 minutes).

Add the remaining ingredients and bring the mixture to a low boil.

Cover the pot and reduce the heat to low. Cook for at least 30 minutes or until the mixture is thick.

Yields 6 servings (each 1 1/2 cups).
Preparation time is approximately 40 minutes.