Chili con Carne with Homemade Tortilla Chips

Ingredients

• 1 dl rice
• 200 g minced meat
• 1 pack taco spice mix
• ½ x red onion
• 400 g diced tomatoes
• 3 dl water
• 3 x tortillas
• 1 tbsp olive oil
• ½ tsp salt
• ½ pack corn
• ½ pack fresh coriander
• ¾ dl crème fraîche

Method

1. 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.