Potato Chili

Serves 8 ( I doubled up on the onions, garlic, carrots and celery) 
I cup dried green or brown lentils. I used both. 
1 19 oz can kidney beans.
1 19 oz can chickpeas.
1 19 oz can chopped tomatoes with juice.
2 cups tomato sauce.
2 cups vegetable stock. 
3 potatoes diced. 
I large onion chopped.
2 carrots chopped. 
I celery stalk chopped.
I red or green pepper chopped. 
2 garlic cloves, crushed.
2 tablespoons Chili powder 
1 teaspoon dried oregano 
1/2 teaspoon dried basil. 
1/8 teaspoon freshly ground pepper. 
1/2 cup plain yogurt, optional. 

Wash lentils. Drain and rinse chickpeas and kidney beans. 
Combine all ingredients, except yogurt, in a heavy saucepan, cover and bring to a boil. Reduce heat and simmer for 30 minutes or so, until lentils are tender. 
Dish into serving bowls and garnish with a dollop of yogurt if desired. 
Serve with crunchy bread or just on its own. 

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