Vegan Chili Nachos

• 1 can (15 Oz. Size) Drained Ranchero Beans
• 1 can (15 Oz. Size) Drained Pinto Beans
• 1 can (15 Oz. Size) Drained Kidney Beans
• 1 can (10 Oz. Size) Drained Ro-tel Diced Green Chilies And Tomatoes
• 1 can (28 Oz. Size) Whole Peeled Tomatoes
• 1 can (15 Oz. Size) Tomato Sauce
• 2 packages (1 1/4 Oz. Size) McCormick's Chili Seasoning
• 2 Tablespoons Chili Powder
• 1 teaspoon Cayenne Pepper
• 1 cup Cooked Green Lentils
• 4 cups Blue Corn Tortilla Chips
• 4 cups Washed Kale Torn Into Small Pieces
• 1 cup Diced Red Pepper
• 1 Avocado, Peeled, Pitted, And Diced
• 1/2 cups Chopped Green Onion

1. 1.
2. For the chili: Pour all ingredients (except lentils) into a slow-cooker or you can cook this on the stove top in a big pot.
3. 2.
4. If cooking in a slow-cooker, cook on low for 3 hours, add lentils then cook on high for 1 additional hour.
5. 3.
6. If cooking on the stove top, cook on medium-low for 45 minutes to 1 hour total.
7. After chili has cooked for about 30 minutes add the cooked lentils.
8. Stir occasionally.
9. 4.
10. For the nachos: Spread the tortilla chips and then the kale onto a serving platter.
11. Layer chili on top of the bed of tortilla chips and kale.
12. Top with red peppers, avocado and green onions!

beans, pinto beans, kidney beans, rotel, tomatoes, tomato sauce, s chili seasoning, chili powder, cayenne pepper, tortilla chips, red pepper, avocado, green onion

Taken from tastykitchen.com/recipes/special-dietary-needs/vegan-chili-nachos/ (may not work)