1. Prepare the Tempeh Chilli:

• Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
• Add the minced garlic and diced red pepper to the pan. Cook for another 2-3 minutes until the pepper starts to soften.
• Stir in the Tiba Tempeh Mince and cook for 5 minutes, stirring occasionally, until it begins to brown.
• Add the chilli powder, ground cumin, smoked paprika, ground coriander, ground cinnamon, and tomato purée. Stir to coat the tempeh mince and vegetables with the spices.
• Pour in the chopped tomatoes and black beans. Add soy sauce, lime juice, and a pinch of salt and pepper. Stir well to combine.
• Reduce the heat and let the chilli simmer for 15-20 minutes, stirring occasionally. If it gets too thick, add a splash of water or vegetable stock.

2. Assemble the Nachos:

• Preheat your oven to 180°C
• On a large baking tray or oven-safe dish, spread a layer of  Tortilla chips with a layer of grated cheese between if using.
• Spoon the tempeh chilli evenly over the tortilla chips.
• If using, sprinkle more of the grated cheese over the top of the chilli.
• Place the tray in the oven and bake for 10-15 minutes, or until the cheese has melted and the chips are warm and crispy.

3. Garnish and Serve:

• Remove the nachos from the oven and top with sliced avocado or guacamole.
• Add a dollop of vegan yoghurt or sour cream, if desired, and sprinkle with chopped coriander and jalapenos.
• Serve immediately while the nachos are warm and crispy.