In a large saucepan, heat oil and saute onion for 2 minutes.
Add all the spices and cook for another minute.
Add tinned tomatoes, kumara and carrot and simmer on low for 15-20 minutes until veggies are soft (but not mushy). Add 1/4-1/2 cup of water if needed.
Add corn kernels, chopped kale, bean mix and lentils, then mix well to combine and heat through. Season with salt and pepper.
Place corn chips into four bowls, top with hot nacho mix and then add your favourite accompaniments. Mine are a generous dollop of guacamole, some thick plain coconut yoghurt (can use sour cream), fresh coriander and some chilli flakes.