The Pioneer Woman Tasty Kitchen
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Vegan Chili Nachos

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Level: Easy

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Description

Delicious, healthy and easy nachos using vegan chili!

Ingredients

  • FOR THE CHILI:
  • 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
  • FOR THE NACHOS:
  • 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
  • ½ cups Chopped Green Onion

Preparation

1. 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.

2. If cooking in a slow-cooker, cook on low for 3 hours, add lentils then cook on high for 1 additional hour.

3. If cooking on the stove top, cook on medium-low for 45 minutes to 1 hour total. After chili has cooked for about 30 minutes add the cooked lentils. Stir occasionally.

4. For the nachos: Spread the tortilla chips and then the kale onto a serving platter. Layer chili on top of the bed of tortilla chips and kale. Top with red peppers, avocado and green onions!

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