Spencer'S Chili

• 1 1/2 c. pinto beans, presoaked
• 8 c. water
• 1 large bay leaf
• 2/3 c. chopped green pepper
• 2 c. diced yellow onion
• 2 Tbsp. chili powder
• 1 Tbsp. cumin
• 1 1/2 tsp. granulated garlic
• 1 tsp. basil
• 1 c. kidney beans, presoaked
• 1 1/2 Tbsp. olive oil
• 1/2 c. lentils (dry)
• 1 c. carrot, sliced in 1/4-inch rounds
• 2 c. fresh tomatoes, chopped or 16 oz. can chopped tomatoes (reserve liquid; add if too thick)
• 1/2 tsp. oregano
• 1/4 tsp. thyme
• 1 1/2 c. corn
• 1 (8 oz.) can tomato sauce
• 1/3 c. sliced green onions
• 3 Tbsp. dried chives
• 5 corn tortillas, cut in wedges
• salt to taste

1. Soak beans in 6 cups of water overnight; drain.
2. In 6-quart pot, bring to a boil the presoaked pinto and kidney beans, 8 cups water, olive oil, bay leaf and lentils.
3. Simmer, covered, for 1/2 hour.
4. Add green pepper, carrots, onion, fresh tomato (canned at next step), chili powder, cumin, garlic, basil, oregano and thyme. Cover and simmer another 1/2 hour; stir occasionally.

pinto beans, water, bay leaf, green pepper, yellow onion, chili powder, cumin, garlic, basil, kidney beans, olive oil, lentils, carrot, fresh tomatoes, oregano, thyme, corn, tomato sauce, green onions, chives, corn tortillas, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=225500 (may not work)