1 tablespoon olive oil
1 tablespoon butter
2 cups chopped onion
3-4 garlic cloves, chopped
1 (16 ounce) package dry lentils
1 (6 ounce) can tomato paste
1 (14.5 ounce) can crushed tomatoes
2 quarts water
2 tablespoons chili powder
1 tablespoon cumin
1/2 tsp. oregano
1 dash paprika
1 dash chipotle powder
salt to taste
black pepper to taste
2 cups sliced carrots
2 cups sliced celery
I can green chilies
1 can black beans, drained and rinsed.

Heat the olive oil and melt the butter in a large pot over low heat. Stir in onion and garlic, and cook until tender. Mix in lentils, tomato paste, and crushed tomatoes. Pour in the water. Season chili with chili powder, cumin, paprika, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes, stirring occasionally.

Mix carrots, celery, black beans and green chilies into the chili. Continue cooking 20 minutes over low heat, until lentils, carrots, and celery are tender.

Garnish with fresh cilantro, sour cream and grated cheese.

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