1 tbsp. olive or vegetable oil
1 med. onion, finely chopped
1 med. clove garlic, chopped
1 green bell pepper, seeded and chopped
2 c. cooked lentils
1 (15 oz.) can stewed tomatoes (with juice)
1 1/2 c. water
1 tbsp. chili powder
1/4 tsp. celery seed
Dash of dill weed
1 tsp. oregano
1/2 tsp. salt
1/4 tsp. black pepper
1 (15 oz.) can black beans, drained
1 (15 1/4 oz.) can kidney beans, drained
1 (15 1/2 oz.) can garbanzo beans, drained
1 1/2 tsp. vinegar (red wine or white wine)
1/2 c. milk

In large pan, saute onion, garlic, and green pepper in oil for 5 minutes. Stir in lentils, tomatoes, water, chili powder, oregano, salt, and pepper. Bring to boil, reduce heat, and simmer 20 minutes. Stir in black, kidney, and garbanzo beans. It too watery, drain off some of the liquid. Now add tomato sauce and milk. Add celery and dill weed. Simmer 15 minutes. Season to taste with chili powder, salt, or pepper. Serve with a dollop of cottage cheese in the middle of bowl.

Note: It's wise to start out with 1 tablespoon chili powder, then increase as desired (if too spicy, add more milk to dilute).