This chili or whatever you like to call it is a take whatever veggies you have and use them meal. Boil what you have for a long time. For example you can use chopped up bellpeppers, any root vegetable or onion... whatever you have. It doesn't have to be harder than that sometimes. This time I took a piece of chuck beef (högrev) seasoned it with some smoked paprika powder seared it in a hot pan on both sides (2 minutes maybe on each side) then put it in a pot. Then I seared some carrots, onions, garlic, jalapenos and celery. I put everything in the pot, poured over one jar of whole tomatoes and some chicken stock and let it simmer on medium heat for approximately one and a half hour or until the meat is tender. After the first hour add lentils. Pick up the meat and just shred it with a fork then put it back in the pot, pour in some pre-cooked beans and a bunch of cilantro and cook it for a bit more. Done.
To this I served a salad of chopped up cocktail tomatoes and avocados, tossed it around with some baby spinach and a squeeze of lemon and some olive oil. To give it a little Mexican touch I served it with some tortillas.
Look here for my other chili (with detailed instructions)