Chilli non Carne

Depending on what you are serving with this will make 10-12 portions.

400-500g green lentils
3 red onions (or 2 large) finely diced
2 medium carrots finely diced
2 sticks of celery finely diced
4 cloves of garlic grated/mashed
Olive oil
2 heaped tsp ground cumin
2 tsp ground coriander
2 tsp ground allspice
1 cinnamon stick or 1 flat tsp ground cinnamon
3 bay leaves
2 birds eye chillis finely chopped
2 dried chipotle chillis (rehydrated in some hot water for 10 mins and then finely chopped)
3 tbs cider vinegar
1-2 dsp of Marmite
2 x 400g tins of good quality chopped tomatoes
2 tbs ketchup
1 heaped tbs dark brown sugar
1 heaped dsp of cocoa powder
1.2l (ish) of boiling water
2 x 400g tins of kidney beans (optional, black beans also work)

To serve
Grated cheese like a strong cheddar
Chopped fresh coriander
Finely sliced radishes
Jalapeños from jar chopped a bit
Creme fraiche if it is very hot
Salted tortilla chips/rice/jacket potato/cauliflower rice/roast squash

Hydrate the chipotle in hot water and set aside before chopping.

In a very large and deep pan, sweat the onion, celery and carrot and a large pinch of salt on a medium heat until soft (at least 10 mins) then add the garlic, spices, and chillis and stir and cook for a couple of mins.

Add the tomatoes and swill out each tin filled with about 1/3 cold water into the chilli. Add all the other ingredients EXCEPT the kidney beans and cook on a low heat for at least an hour, stirring regularly. Keep checking and add more water if your lentils are thirsty. Add the kidney beans about 20 mins before you want to eat. Season at the end, not while it is cooking.

Serve with the any of the listed schizzle on top.