Chili (Skipper’s) 3 bean

Note; actually takes 5 hours on high in crockpot if using uncooked brown lentils!

We love this.
 Note ; we used cannellini beans in place of black beans. we added 2 cups of kale that had been put through the food processor and chopped like parsley. We only used a teaspoon of the chili powder. We cooked it for 5 hours on high and 20 minutes on low. 

2 medium yellow onions chopped

1 green bell pepper chopped

3/4 cup dry brown lentils ( not cooked)

28 ounces of diced fire roasted tomatoes 

28 ounces of crushed fire roasted tomatoes

2 cups vegetable broth

1 teaspoon of salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon oregano

1 tsp cumin

1 teaspoon chili powder ( more if you like)

15 ounces kidney beans

15 ounces cannellini beans (or black beans if preferred)

2 cups kale that have been finely chopped in food processor (optional)

Saute onions and bell pepper.  Add the onions and bell pepper and all the rest of ingredients to crockpot and cook on high for 5-6 hours or until lentils are tender.  Note: if using canned lentils use less vegetable broth and less time.