The best vegetarian chili recipe

This is a wonderful recipe, full-bodied, and spicy!
It's from the book Vegetarian Planet by Didi Emmons.

Tomato and Lentil Chili
1/2 cup butter or other oil
4 cups chopped onions
6 garlic cloves, minced
1 tbsp ground cumin seeds
1/4 cup chili powder
1/2 tsp ground cinnamon
1/2 tsp chile flakes
1/2 cup flour (I didn't put any flour in and it was fine)
4 to 5 cups water or vegetable stock
2 carrots chopped into cubes
2 green bell peppers or poblano peppers, seeded and cut into squares
3 1/2 cups (1 28 oz can) peeled plum tomatoes
3 ripe medium tomatoes, chopped
3 cups dried brown or French lentils
1 to 2 chipotle peppers (I used a few scoops of the canned kind in oil)
1 cup light-coloured beer
1 to 1 1/2 tsp salt
1/2 tsp fresh ground black pepper
1/4 cup chopped cilantro
1/2 cup sour cream (for dolloping on the top in the bowls)

In a big saucepan, melt butter and cook onions for 5 minutes. Add garlic, cumin, chili powder, cinnamon and chile flakes and cook 2 minutes more. Add the flour if using and stir. Whisk in the water or stock slowly. Add the carrots and peppers. Then add the tomatoes, squeezing them with your hands to mush them. Put a little looove into them. Add the fresh tomatoes, lentils, chipotles, and beer. Add salt and pepper. Bring to boil and let simmer for 40 minutes or until lentils are tender. Add the cilantro. Serve with sour cream.

It said in the paper that old man winter is coming. Like that's news!?! This will keep ya warm :)