Fast & Fabulous Bean Chilli with Lime & Avocado

1. Bring red lentils and 1 cup of water to the boil in a small pot. Reduce heat and simmer for 10-15minutes until lentils are cooked. Set aside.
2. Meanwhile heat a large pot over medium heat. Once hot, add oil and onion and saute for 2-3 minutes.
3. Add garlic and spices and cook for 1-2 minutes.
4. Add celery, carrots, zucchini and mushrooms and cook for 2-3 minutes.
5. Then add salsa, corn, tomatoes, both tins of beans, cooked lentils and salt.
6. Place lid on the pot and bring to the boil.
7. Turn heat down and simmer for 5-8 minutes, until veggies (and lentils) are cooked.
8. Turn heat off and stir baby spinach leaves through.
9. Serve with coriander, avocado, lime and corn chips - or any other way you prefer!

Note: This chili will keep in the fridge for up to 5 days. Alternatively, you may store in an airtight container in the freezer for a longer time period.

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