Abbie's Modified version of Wendy's Chili

 2 pounds ground beef or turkey

28 ounce can of diced tomatoes (or a quart of tightly packed tomatoes from last years garden)

2 cans 15 oz kidney beans

2 cans 15 oz pinto beans

1 diced onion

2 cans green chilies

3 stalks of celery, diced

giant handful of spinach

frozen corn (as much as you want)

2 cups cooked red lentils (optional for extra fiber and protien)

2 teaspoons cumin

1-2 Tablespoons chili powder

2 teaspoons chicken bullion

salt and pepper to taste

Depending on the thickness you prefer, you may need to add water.

Cook lentils and set aside.

Drain the beans and reserve the liquid.

Cook beef, or turkey, adding some chili powder, cumin, garlic salt to season then set aside. Make sure it's good and crumbled to small pieces. 

Saute onion and celery (and any other veggies you want to hide in there, sometimes I like mushrooms or carrots).

Add cumin, chili powder, and chicken bullion powder to pot with veggies to bloom.

Add canned tomatoes, lentils, and spinach (as much as you would like without altering the color too much). If you need some liquid add some of the bean juice.

Using an immersion blender, blend it all together to make a thick sauce. Thin it out with the reserved bean liquid, if you run out then add some water. Occasionally I will add some freeze dried tomatoes to help with the color if it's looking a little green.

Add meat, beans, green chilies, and corn. Adjust the liquid to your preference. 

You can eat it when the corn is warm or you can simmer for as long as you want just keep an eye on the liquid to make sure it's not burning on the bottom of the pot.