Vegetarian Chilli

Heat the oil in a large oven proof casserol dish

Add the onions, garlic, carrots, capsicum and chilli and cook over a gentle heat until just softened

Add the sweet potato and corn and heat through

Sprinkle the paprika, cumin , cayenne and salt and stir thoroughly and heat for 2 minutes

Stir through the tomato paste and then add the tin of tomatoes and bring to a gentle simmer

Add the vegetable stock and stir though the lentils

Cook together for 5 mins and add the kidney beans and mushrooms and place in the oven

Cook for 2 - 3 hrs until thickened

Serve with the avocado, corn chips and yoghurt and garnish with coriander and lemon

* Natural corn chips are the Natures Earth brand which have the lowest calorie and fat content - approximately 8 - 10 each

TIP - All the vegetables apart from the potato, capsicum, mushrooms and corn can be chopped in the food processor

The chilli can also be cooked on the stove top for an 1 hr on a gentle heat or in a slow cooker according to directions

Instead of the corn chips and advocado - 250g x 2 - Brown basmati rice pouches can be substituted for approximately the same calories