Tomato lentil chili

Here is the recipe I use for lentil chili, courtesy of Vegetarian Planet by Didi Emmons. She suggests using French lentils (lentilles du Puy) but I alway use the regular ones.   I like it with chunks of very sharp cheddar and little Anne loves it too!

1/2 cup butter or canola or corn oil
4 cups chopped onions
6 garlic cloves -- minced
1 tablespoon ground cumin
1/4 cup chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon chile flakes
1/2 cup unbleached flour
4 1/2 to 5 cups water or stock
2 carrots -- chopped into 1/2-inch cubes
2 green bell peppers or poblano peppers -- seeded and cut
into 1/2-inch squares
3 1/2 cups peeled plum tomatoes (1 28 oz can)
3 medium ripe tomatoes -- chopped
3 cups dried brown or French lentils
1 to 2 dried chipotle peppers (optional) -- soaked in hot water
30 minutes
or
1 to 2 chipotle chiles canned in adobo (optional) - I have never actually used this
1 cup light-colored beer
1 to 1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped cilantro
1/2 cup sour cream (optional)

In a large, heavy saucepan, melt the butter or oil over medium heat. Add the
onions, and cook them for 5 minutes. Add the garlic, cumin, chili powder,
cinnamon, and chile flakes. Cook 2 minutes more.

Add the flour, and cook the mixture for 5 minutes, stirring frequently. Slowly
whisk in 2 cups of the water or stock. Whisk until you have a smooth, thick
gravy, then add 2 1/2 cups more liquid, and whisk again. Add the carrots and
peppers. Then add the canned tomatoes, squeezing them one by one before
dropping them into the chili, so that they are somewhat crushed. Add the fresh
tomatoes, the lentils, the chipotles (if you're using them), and the beer. Add
the salt and pepper.Turn the heat to high, and when the chili starts to boil,
turn down the heat. Simmer the chili for 40 minutes, stirring occasionally,
until the lentils are tender.

Take the pan of chili off the heat. Fish out the chipotle peppers (if you've
used them), chop them, and return them to the pan. Add the cilantro. If the
chili seems too thick, thin it with a little water. Spoon the chili into bowls,
dollop sour cream on top, and serve.