Vegetarian Chili

4-6 main servings, 8 or more side servings.  Reserve the water from the cans of beans and from the lentils.  I am not sure whether to add the cooked lentils before the 30 min simmer or to warm at the end.  If the former, then cook the lentils in advance.  (Note: probably better at the end, and lentils don't need as long a cooking time as sometimes listed.)

• Put lentils on to simmer gently in plenty of water for 15-45 mins according to instructions;
• Sauté onion for 5 mins;
• Add garlic, ginger and bell pepper and sauté 2-3 mins;
• Add tomatoes, courgette, celery and spices, and simmer 20-30 mins;
• Reserve liquid from cans of beans;
• Drain lentils;
• Add beans and lentils to warm for 5 or so minutes;
• Add reserved liquid as desired.

• My current version is to undercook, maybe 15 mins simmering since I tend to cook in advance to reheat.
• I chop the vegetables to be approx the same size as the beans, and then the onion more finely so that it and the lentils add body.
• I saute the spices with the garlic and ginger.  I add the bell pepper with the courgette/zucchini, and I am even tempted to add it 5 mins later to help maintain colour and taste.
• While it is fine to use 2 cans of kidney beans, I think it fun to have two types, especially if they are of different colour but approximately the same firmness and size.
• 2006/06/10: Doubled chili and cumin, and was still mild, though perhaps stronger reheated a few days later.  Cooked onion, added spices, added ginger, courgette, pepper for light sauté, added tomato and herbs.  Recommend 20 mins simmering rather than 30.