A favorite recipe from the famed Miraval Spa. Add any traditional chili topping you like to make it your own.
Heat oil in a large pot over high heat. Add onions, carrots and celery and cook for about 5 minutes or until soft.
Add bell peppers and garlic and cook for another few minutes just until the peppers begin to soften.
Add squash, zucchini broccoli, corn, lentils and all three beans. Stir and allow to warm through.
Add chili powder, cumin, coriander, basil, oregano and cayenne (if you want). Stir to combine.
Add tomato paste, tomato juice, diced tomatoes and stock.
Bring to a boil and reduce to a simmer and allow to simmer for 20 minutes or until all the vegetables are tender.
Add salt and pepper to taste. Serve immediately.
Store leftovers in the fridge for up to a week.