Black Lentil Chili With Pico de Gallo and Shoestring Fries [Vegan]

• 2 tablespoons extra virgin olive oil
• 1/2 of 1 red or white onion, diced
• 3 garlic cloves, minced
• 1/4 dry red or dry white wine
• 1 jar of strained tomatoes
• 10–12 cups filtered water
• 4 cups black lentils
• 2 Poblano peppers, roasted and diced
• 1 Anaheim pepper, roasted and diced
• 1 red bell pepper, roasted and diced
• 1 red orange pepper, roasted and diced
• 1 red yellow pepper, roasted and diced
• 2 tablespoons Ancho powder
• 2 tablespoons paprika powder
• 1 tablespoon fresh oregano
• 2 teaspoons garlic powder
• 2 teaspoons smoked paprika powder
• 1 teaspoon cumin
• 2 tablespoons sea Salt
• 1 cup frozen corn
• 1/2 cup radishes
• 1/2 cup red cabbage
• 1 orange bell pepper, diced
• 1 red bell pepper, diced
• 1 Poblano Pepper, roasted and diced
• 1 Anaheim pepper, roasted and diced
• 1/2 of 1 onion, diced
• 1 cup cilantro, roughly chopped
• 1 garlic clove Garlic, minced
• 3 tablespoons lime juice
• 1/2-1 teaspoon sea salt
• 1 yellow potato
• 1 tablespoon extra virgin olive oil plus more for baking sheets
• A pinch of sea salt
• Vegan cheddar cheese (optional)
• Vegan sour cream (optional)
• Avocado (optional)
• Fresh cilantro (optional)
• Jalapeño (optional)

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