Vegetarian Chili

• 1/4 cup dried black beans
• 1/4 cup dried kidney beans
• 1/4 cup dried red beans
• 1/4 cup dried navy beans
• 1/4 cup dried split peas
• 3 tablespoons olive oil
• 4 cloves of garlic, minced
• 1 large onion, chopped coarsely
• 2 celery stalks, chopped into small cubes
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander (optional)

• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 teaspoon dried sage
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1 28-ounce can of diced tomatoes
• 1/2 lb. mushrooms, chopped coarsely
• 1 cup butternut squash, peeled and cut into small cubes
• 2 fresh medium-size tomatoes, chopped coarsely
• 3/4 cup red wine
• 4 sliced green onions (optional)
• 1 cup plain yogurt (optional)
• a few sprigs of fresh cilantro, sliced (optional)

Soak the beans and peas in water at room temperature overnight. Drain water from beans and peas, rinse them, and transfer to a medium saucepan. Add enough water to cover. Bring to a boil and then reduce the heat and simmer on low for 45 minutes, drain and set aside.

In a large saucepan, heat olive oil over medium heat, then add the garlic, onions, and celery. Stir-fry until the vegetables are softened. Add the chili powder, cumin, coriander, basil, oregano, sage, black pepper, and salt, and continue cooking, stirring occasionally, for another 5 minutes. Add the diced tomatoes and their juices, mushrooms, squash, fresh tomatoes, red wine, and bean and pea mixture to the pot and stir to blend. Bring the mixture to a boil, then reduce the heat to low and cook, uncovered and stirring occasionally, for an additional 45 minutes. Serve with green onions, cilantro and plain yogurt, if desired.