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Jackfruit and bean chilli

Chilli sin carneis a staple meal in most vegan and vegetarian diets. I make it regularly, experimenting with different vegetables. This time I used jackfruit, as its texture is similar to pulled pork. My jackfruit and bean chilli is really yummy, filling, spicy and worth a try! Serve it with rice and a crispy salad.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large red onion
  • 2 Cloves of garlic
  • 2 carrots
  • 1 red pepper
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 cinnamon stick
  • 1 tsp chilli flakes
  • 1 tbsp tomato purée
  • 2 tbsp maple syrup
  • 1 tin of chopped tomatoes
  • 1 tin of kidney beans
  • 1 tin of jackfruit in water
  • 1 vegetable stock cube
  • 2 tbsp chopped coriander or parsley leaves

Method
 

  1. Finely chop the onion and garlic. Finely slice the carrot and red pepper.
  2. Heat 1 tbsp olive oil in a large saucepan and fry the garlic and onion for about five minutes until soft, then add the pepper and carrots and cook for another five minutes.
  3. Add the dried herbs, chilli flakes and tomato purée. Stir for a minute, then add the tinned tomatoes and cinnamon.
  4. Drain the beans and jackfruit, then add to the stew. Add some water to the tomato tin, then pour it over the stew. Add more if needed- the veggies should be just covered. Add the stock cube and the maple syrup, then bring to the boil.
  5. Cook for about 30 minutes until the veggies are tender and the sauce is thick and silky.
  6. Add the chopped herbs, season to taste then serve.