Soak cashew mix in 1/3 cup water and 1 1/2 tbsp vinegar. Set aside.
2. Sauté the vegetables
Heat a large frypan over medium-high heat with 1 tbsp oil. Dice celery, carrots and capsicum. Add to pan as you go. Slice spring onions (reserve tops for garnish) and add to pan along with crushed garlic. Cook for 3-4 minutes until softened.
3. Add the mince & simmer
Add beef mince, 1/2 tsp chilli flakes, 1 tbsp paprika, 1 tbsp cumin and 1 crumbled stock cube. Cook for 5 minutes until browned. Pour in tomatoes and 1 tin (400ml) of water. Simmer for 10 minutes. Season with salt and pepper to taste.
4. Prepare the toppings
Blend cashew mix together until smooth using a stick mixer or blender. Season with salt and pepper to taste. Slice jalapeño and spring onion tops.
5. Finish and plate
Divide chilli con carne among bowls. Top with a dollop of cashew sour cream. Scatter over jalapeño and spring onion tops. Serve with totopos chips.
Stretch the dish out with kidney or black beans in the chilli con carne.
No beef option - beef mince is replaced with chicken mince.
Cashews/nutritional yeast, 1 packet (100g)
Celery, 2 sticks
Green capsicum, 1
Spring onions, 1/3 bunch *
Garlic, 2 cloves
Beef mince, 600g
Chopped tomatoes, 400g
Totopos chips, 1 packet
From your pantry
Oil (for cooking), salt, pepper, white wine vinegar, smoked paprika, ground cumin, stock cube (1), chilli flakes