Boil rice according to the instructions on the package.
2
Dice the red onion and add to a saucepan with some oil. Fry the onion until soft.
3
Add vegan mince and taco seasoning and cook until the mince is properly cooked. Add diced tomatoes and water and cook for about 15 minutes.
4
Make tortilla chips by brushing the tortillas with oil and sprinkling with salt. Slice each tortilla into 6 parts, and place on a baking tray with baking paper.
5
Bake the tortilla chips in the middle of the oven at 190 degrees celsius for about 5-8 minutes, until the tortilla chips are golden around the edes. Don't worry if they're not crispy yest - they'll crisp up as they cool down afterward.
6
Add the corn to the chili at the very end. Top with finely chopped coriander.
7
Serve the chili over rice with homemade tortilla chips and a dollop of creme fraiche.
