Vegetarian Chile

1-4 oz. can of green or chipotle chilies –chopped 3-cloves garlic 2½ cups-chopped onions 2½ cups-chopped celery ½- chopped green pepper 4-cups water 1-can 15 oz. pinto beans or black beans-rinsed and drained ½ cup dried lentils 1-28 oz. can peeled, diced tomatoes 2-15 oz. cans tomato sauce 1-small bottle Brooks catsup 3-tablespoons chili powder ½ teaspoon cayenne pepper or to taste 2-tablespoons dried oregano 1-teaspoon cumin 3-tablespoons Tamari/soy sauce or to taste Salt and pepper to taste Tabasco sauce to taste Canola oil for sauté

Sauté onions, garlic, celery, green pepper and green chilies in oil until onions are translucent Add ingredients 6 through 11 and simmer for about 2 hours Add ingredients 12 through 18 and continue simmering for about 1 hour. Add water during steps above for desired consistency