Vegetarian Chili

3 T olive oil
1 large onion - yellow or red -chopped
1 green pepper - chopped
1 jalapeno pepper - deseeded and minced
4 cloves garlic - minced
2 carrots - chopped
1 large stalk celery - chopped
1 28 oz. can crushed tomatoes
1 28 oz. can chopped tomatoes in juice
1 1/2 cups water
1/2 cup dried lentils - picked over and rinsed
1 1/2 to 2 cups cooked beans - kidney, black, garbanzo, navy, or a mixture
12 oz tempeh, crumbled up or chopped into small pieces
1/4 tsp dried cloves
1/4 tsp dried allspice
3-4 T dried cumin
3-4 T dried coriander
4-5 T good quality chili powder, hot or mild depending upon your taste
1 T sweet paprika
2 T dried oregano
salt & pepper to taste

In a large heavy saucepan saute onion, green pepper, jalapeno, carrots, celery and garlic in olive oil over medium low heat for ten to fifteen minutes to sweat the vegetables. Add tempeh and increase heat to medium and saute for about five minutes. Add spices and stir to mix well and saute for a couple more minutes. Add crushed and cut tomatoes along with water and lentils. Add beans. Bring to a boil and simmer for about twenty or so minutes until lentils are cooked. Adjust seasonings. Serve over brown rice.