Rootiful

Method

Step 1
Hydrate the Hemp and pea protein mince with the 400g of hot water for 20 minutes.
Step 2
Heat a large sauce pan on a medium heat.
Step 3
Add the oil and allow to pre heat for 1 minute.
Step 4
Add the onions and cook for 7-8 minutes stirring every so often, the onions will become caramelised and sticky.
Step 5
Add the Garlic, fajita seasoning, smoked paprika and cumin powder and cook for 2 minutes.
Step 6
Add the tomato puree and BBQ sauce and cook for 3 minutes.
Step 7
Add the Chopped tomato, hydrated mince, stock pot, black beans, kidney beans and additional water and stir.
Step 8
Bring the chilli to a low simmer stirring occasionally leave to cook for 30 minutes or until reduced by 1/3. The chilli should look glossy and thick.
Step 9
Once cooked allow the chilli to stand for 10-15 minutes.
Step 10
While Chilli is standing prepare the garnishes and lay the tortilla chips onto a large plate/bowl.
Step 11
To serve bring the chilli to a low simmer for 10 minutes place, then place on top of the chips followed by the yogurt, coriander, and pickled chilli.

Ingredients

Garnish

Chilli hemp nachos