It's chili time!

Been rising in the morning to a chill in the air, kids grabbing jackets on the way out to school and ending the night with beautiful fall feeling evenings!
The kids and I have decided that yes, fall time is our favorite season!
So many reasons to love the fall, food not being the least of them!
Ty
I found this recipe in one of our local little magazines. It's titled football feeding frenzy, by Jon Webber. I have no idea how to link Jon or if he has a link but if ya find him tell him we loved his recipe!
I changed only the amount of chicken stock, tomatoes and beans, and I added chicken. It was delish! Kids loved it! Of course they topped it with cheese(low fat) AND sour cream!
I shall rename this recipe from Red lentil chili to:

Red lentil chicken chili
4 c dry red lentils rinsed
2 32oz low sodium organic chicken broth
3 boneless skinless organic chicken breast chopped
1 can low sodium diced fire roasted tomatoes
1 can low sodium kidney beans drained and rinsed
1 large onion chopped
2-4 cloves of garlic finely chopped
Olive oil
Cumin
Cayenne
Salt and pepper

Pour broth into Pan and bring to a boil, adding the lentils at the boil and turning heat down slightly. Continuously stirring lentils until tender.
In another pan pour in some olive oil and cook chopped chicken and onion with all seasonings.
After fine add in beans and tomatoes.
Once the lentils are ready, add on everything else and season more as needed.
My lentils took about 25 minutes to fully be tender and ready.