In a large pot, on medium heat, heat olive oil
Add the onion, garlic, ginger and fry until golden
Stir in the carrots, celery, pepper, fennel and cook for 10 minutes, stirring occasionally. If the mixture begins to stick to the pot, add a small amount of stock.
Add turmeric, cumin, black pepper, red chillies and salt. Stir to coat the vegetables and cook for 2 minutes
Add tomatoes, stock, kidney and black beans, and stir to mix. Bring to a simmer, cover and cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer for about 25 minutes.
Add spinach, stir and cook for 5 minutes
For the best texture and flavour, transfer 2 cups of the cooked chili to a blender and blitz until smooth. Pour the blended mixture back into the pot and stir. You could also use a hand blender and blitz a couple of times into the pot. Don't overdo it though.
Finish with lemon juice and garnish with cilantro