Vegetarian Chilli Con Carne

Step 1
Preheat oven to 200°C.

Step 2
Heat the olive oil in a large pan over medium-high heat and add the onion, carrot, celery, mushrooms and capsicum and cook for 5 minutes.

Step 3
Add the garlic, taco seasoning and tomato paste and stir for 1 minute.

Step 4
Add the tomatoes, water, lentils and beans. Cover and simmer for 20 minutes or until vegetables are tender.

Step 5
Meanwhile, brush 1 side of each pita pocket with oil and sprinkle with paprika. Cut each pocket into triangles.

Step 6
Place, in a single layer, on a large baking tray. Bake for 8 to 10 minutes, or until crisp. Transfer to a wire rack to cool.

Step 7
Sprinkle coriander over chilli con carne and serve with the pita chips.

Serving suggestion: if you are taking leftovers for lunch, the chilli con carne needs to be kept cold so pack an ice brick.

Storage tip: leftover chilli con carne can be frozen with out the pita chips. Thaw in fridge overnight and microwave until steaming hot.