Spicy Vegetarian Chili

Spicy Vegetarian Chili
Serves 6-8

2-3 tablespoons olive oil
1 large onion, coarsely chopped
4 large garlic cloves, chopped
3 celery stalks, coarsely chopped
3 large carrots, coarsely chopped
1/2 large red bell pepper, coarsely chopped
1/2 large green bell pepper, coarsely chopped
2 fresh jalapeno peppers, minced or to taste
4 tomatoes, coarsely chopped or 1-15.5 oz. can diced tomatoes, drained, reserve juice
1 tablespoon lemon juice, fresh
2˝ tablespoons (or to taste) ground mild red chile pepper or chili powder
1 teaspoon cumin, ground
1 teaspoon paprika
1/2 teaspoon dried oregano
1 teaspoon dried basil
Salt and freshly ground black pepper to taste
1 15.5 oz. can black beans, drained and rinsed
1 15.5 oz. can pinto beans, drained and rinsed
1 cup water 
1/2 cup fresh cilantro, chopped

Toppings: Sour cream, shredded cheddar cheese,  avocado slices, black olives, diced red onion

Heat the olive oil in a large heavy pot over medium heat. Add the onions and garlic and cook until the onions are translucent. Add the celery, carrots, red, green and jalapeno peppers, tomatoes, lemon juice, and all the spices to the onions.  Cook, covered, until the vegetables are nearly tender, about 10-15 minutes.  Taste and season lightly with salt and pepper

Add the drained beans and water (and reserved tomato juice if using) to the vegetables and stir well.  Simmer for 30 minutes over low heat. Chili may be thick - add water as necessary and stir occasionally.  Taste and adjust seasonings.  Add chopped cilantro just before serving

Serve alone or over rice, pasta or potatoes.