Vegetarian Chili

With super bowl this past weekend i felt obliged to make some chili, i mean, let me rephrase that, i made a lot of chili... 2 large pots full of chili, one classic, with ground beef, sausage and beans and a vegetarian, because i felt like i needed a healthy escape! So easy to make, and i used whatever i had in my veggie crisper and in my pantry.
This recipe makes 6 quarts, enough for 8-10 people. Or use some and freeze the rest for later meals.

Ingredients:
3 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, chopped
3 large carrots, diced
4 ribs of celery, diced
1 large jalapēno, seeded and chopped (optional)
2 tablespoons chili powder
2 tablespoons oregano
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons smoked paprika
1 tablespoon black pepper
1 cup white wine
3-4 cups vegetable stock, i like my chili thick so i use 3 cups
1 can (15.5oz) whole peeled tomatoes
8oz tomato sauce
1 can (15.5oz) black beans
1 can (15.5oz) garbanzo beans(chick peas)
1 can (15.5oz) corn
1 cup lentils
salt to taste

Toppings:
chopped cilantro
chopped onions
shredded cheese
chopped jalapēnos
chopped tomatoes
sour cream
flour tortillas

In a large dutch oven or heavy bottomed pan, heat olive oil and onion until translucent, about 5 minutes. Add garlic and cook for 1 minute. Add carrots and celery and cook for 5 minutes. Add jalapēno, if using it, and spices. Cook stirring the spices into the veggies for 5 minutes. Add wine and cook for a few minutes until evaporated. Add whole peeled tomatoes, tomato sauce, black beans, chick peas and corn. Add 3 cups of stock, or more if needed. Bring to a boil. Add lentils and simmer for 1 hour. Season to taste and serve hot with your choice of toppings.