We love a spicy jackfruit chilli with all the sides – guacamole? Check. Sour 'cream'? Check. Corn chips? Check. Go all out for chilli night!
This is a pretty simple recipe that packs loads of flavour, protein and goodness.
Jackfruit is so popular right now – we've had a lot of people ask us where to get it from on Instagram. We either go to an Asian supermarket, order in bulk from Amazon or Ocado. Just make sure you get young jackfruit in brine or water – not syrup.
Jackfruit Chilli
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
Scale
- 400g tin of jackfruit - seeds and tough edges removed, so you're just left with the flakey pieces
- 400g tin of black beans - drained and rinsed
- 2 x 400g tins of tomatoes
- 250g chestnut mushrooms - quartered
- 1 onion - chopped
- 3 cloves garlic – minced
- 2 carrots - peeled and sliced
- 2 red peppers - roughly chopped
- ½ lime
- 2 tsp smoked paprika
- 1 tsp chilli powder (use less if you don't like it too spicy)
- 2 tsp cumin
- 1 bay leaf
- Pinch of cinnamon
- 300g brown rice
- Salt to taste
- 1 tsp coconut oil
- 2 tbsp fresh coriander
Instructions
- Brown rice usually takes 30 minutes to cook, so if your rice says to do that, get it on to cook, otherwise try time it so the rice is ready after 30 minutes.
- Get a large pan nice and hot and add the coconut oil.
- Fry the onion until it softens
- Once the onion is ready, add the garlic and then sprinkle the spices in
- Add the carrots, mushrooms and peppers and stir well for 5 minutes
- Pour the tomatoes in and continue stirring
- Add the jack fruit and bay leaf
- Once bubbling, turn down to a simmer, stir occasionally
- Stir the black beans through and cook for 10-15 minutes
- Squeeze the lime juice in, stir the coriander through and add salt to taste
- Serve with all the sides and brown rice
- Category: Dinner
- Method: Stove-top
- Cuisine: Mexican
Keywords: jackfruit chilli, vegan jackfruit chilli
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