Jackfruit Chilli

Learn how to make this delicious chilli made using green jackfruit. A healthy, hearty one pan meal that's full of bold flavours, spicy and delicious. It's so good that it's perfect for vegans, vegetarians and even meat eaters.

Course Main Course

Cuisine Latin American

Prep Time 30

Cook Time 45

Total Time 1 15

Servings people

Calories 226kcal

Author Charla

Ingredients

2 tablespoon olive oil (28g)
1 large onion chopped
4 garlic cloves minced
½ green pepper chopped
½ red pepper chopped
2 20oz can of green jackfruit drained and shredded
1 tablespoon smoked paprika (7g)
1 tablespoon oregano (5g)
3 teaspoon ground cumin (6g)
1 teaspoon onion granules (2g)or powder
1 teaspoon garlic granules (2g) or powder
½ teaspoon ground cinnamon (1g)
2 teaspoon chilli powder (4g)
1 teaspoon black pepper (2g)
1 teaspoon pink salt (6g)
1 tablespoon coconut sugar (12.5g)
2 14oz can of black beans drained
1 14oz can of chopped tomatoes
½ cup passata (tomato sauce) (118ml)
1½ cups vegetable stock (355ml)
additional black pepper and pink salt to taste

Instructions

Add olive oil to a preheated frying pan/skillet on medium heat.
Saute the onion, garlic and bell peppers until soft and translucent.
Add the jackfruit followed by the seasoning - smoked paprika, oregano, cumin, onion/garlic granules, cinnamon, chilli powder, black pepper, pink salt and coconut sugar.
Continue to cook for a few minutes until the jackfruit yields a brown hue.
Proceed to add the black beans then stir for a few minutes while folding it into the jackfruit mixture.
Pour in the chopped tomatoes, passata/tomato sauce and vegetable stock into the frying pan.
Bring the pan to a rolling boil then reduce the heat to medium-low.
Simmer for 40-45 minutes with the lid on or until the chill thickens up.
Once cooked, add black pepper and pink salt to taste and stir.

Video

Notes

- Any leftovers can be refrigerated (stored in an airtight container) for up to 3 days.

- This is a freezer friendly meal, can be frozen for up to 3 months.

- This is the recipe that you will need for my homemade Vegetable Broth.

- If you decide to use storebought broth, make sure it is gluten free and low sodium.

- The amount of pink salt that you will use, will be subjective to whether you use storebought or homemade broth.

- If you would like to make my meat version of chilli, see my Lamb Chilli Recipe.

- This chilli is quite spicy, so feel free to reduce the amount of chilli powder to suit your preference.

- This dish should serve up to 6 people.
- Make sure you are using YOUNG/GREEN jackfruit not the sweetened version that is in syrup.
- Be sure to core and shred the jackfruit ahead of time.

Nutrition