Easy Meatless Chili

Now that Fall is here, it is perfect chili weather.

My chili is crazy easy, crazy good, and crazy good for you.

Ingredients:
- 2 cans chili ready tomatoes

 - 1 can Mexican tomatoes (for more heat, add two cans)

- 1 can low sodium tomatoes

- 1 can dark red kidney beans, drained and rinsed

- 1 can light red kidney beans, drained and rinsed

- 2 onions, diced

- green lentils

- flax seed

Directions
1. saute diced onions in a pan with olive oil and salt

2. in either a large pot or a crock pot, add all the tomatoes and the beans.

3. add the lentils, flax seed and sauteed onions.  Now, I just sort of opened the packages and poured.  If I had to guess, I added about 1/3 to 1/2 cup lentils, and about 1/4 cup flax seed.  Note, I did not prepare the lentils ahead of time, so I truly did just open the bag and poured.  The lentils get soft while the chili is cooking, plus it absorbs the liquid so the chili gets nice and thick.

I had my crock pot on high for about 2 hours, and then turned it on low for another couple hours.  If you do this on the stove, keep the heat on medium low for about 30-45 minutes and it is ready.

Because I added the chili ready tomatoes, I didn't have to add any chili seasoning.  Note, the Mexican tomatoes add a decent amount of heat.  So, be prepared when preparing this for kids.  If it were just me and Steve, I would add 2 cans of Mexican tomatoes.

Smacznego!