Katts Chili Non Carne

• 4 large carrots, grated
• 1 medium zucchini, grated
• 1 cup yellow lentils
• 1 teaspoon vegetable stock powder
• 1 420g tin baked beans
• 1 340g tin corn kernels
• 1 400g tin chopped tomatoes
• 1 green capsicum, diced
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 teaspoon chili powder
• 2 tablespoons olive olive
• 1 tablespoon lime juice (optional)
• 1 teaspoon salt

1. 1. Soak lentils overnight, drain.
2. 2. Put lentils in a saucepan cover with water, add vegetable stock powder and cook for 20-30 minutes.
3. 3. Put olive oil in a a large frying pan or saucepan. When oil is hot, cook onion, garlic, capsicum, carrot, zucchini and chili in pan until soft.
4. 4. Add tinned tomatoes and cook for 2-3 minutes. Add baked beans, corn. lentils and lime juice, stir thoroughly until all ingredients are combined.
5. 5. Simmer, covered for approximately 15 minutes.

carrots, zucchini, yellow lentils, vegetable stock powder, beans, tomatoes, green, onion, garlic, chili powder, olive olive, lime juice, salt

Taken from www.epicurious.com/recipes/member/views/katts-chili-non-carne-50094471 (may not work)