Go Back
+ servings
Jackfruit chilli in a bowl topped with coriander and vegan sour cream
Print

Jackfruit Chilli

Jackfruit chilli is a brilliantly smokey and mild one-pot dish that really hits the spot!
Course Dinner
Cuisine Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 285kcal
Author Jess & Dan

Ingredients

  • 1 teaspoon oil or oil spray (optional)
  • 1 onion – chopped
  • 3 cloves garlic – crushed
  • 2 teaspoon smoked paprika
  • 1 teaspoon chilli powder
  • 2 teaspoon cumin
  • teaspoon cinnamon
  • 1 bay leaf
  • 1 tablespoon tomato puree
  • 300 g carrots – peeled and sliced
  • 2 green peppers – roughly chopped
  • 500 g jackfruit – canned, drained weight
  • 800 g chopped tomatoes – 2 tins
  • 400 g tin of black beans – drained weight, 250g
  • 1 tablespoon lime juice
  • ¼ cup fresh coriander chopped
  • 1 teaspoon salt

Instructions

  • Put a splash of oil in a large pan, and pop it over a medium-high heat. Once hot, add in the onions and cook until translucent, around 5 minutes, then add garlic for 30 seconds.
    1 teaspoon oil, 3 cloves garlic, 1 onion
  • Next sprinkle in the spices, the bay leaf, and the tomato puree. Mix well for about 30 seconds.
    2 teaspoon smoked paprika, 1 teaspoon chilli powder, 2 teaspoon cumin, ⅛ teaspoon cinnamon, 1 bay leaf, 1 tablespoon tomato puree
  • Then immediately add in the green pepper, carrot, and jackfruit.
    300 g carrots, 2 green peppers, 500 g jackfruit
  • Pour in the tomatoes, stir well until combined then bring up to a simmer. Leave it to simmer for 30 minutes.
    800 g chopped tomatoes
  • Add in the black beans. Stir everything really well, then leave to simmer uncovered for another 15 mins.
    400 g tin of black beans
  • Squeeze in the lime juice, mix the fresh coriander in and remove the bay leaf. Season with salt. Serve and enjoy!
    1 tablespoon lime juice, ¼ cup fresh coriander, 1 teaspoon salt

Notes

  • Make sure to buy young (AKA unripe) jackfruit in brine or water. Not in syrup and not ripe, as this type of jackfruit is meant for desserts.
  • This recipe is smokey and mild. Intensify the smokey flavour by adding a teaspoon of ancho chilli powder, if you have it.
  • As this chilli is mild, you can use hot chilli powder to make it spicier. Alternatively, use medium or mild chilli powder, and you can even serve it with extra chilli flakes or jalapenos for people that may like their meal spicy!
  • In place of black beans, try chickpeas or kidney beans.
  • This recipe freezes well and can be made ahead. It will keep in the fridge for 3 days.

Nutrition

Calories: 285kcal | Carbohydrates: 63g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 1176mg | Potassium: 1603mg | Fiber: 13g | Sugar: 35g | Vitamin A: 13876IU | Vitamin C: 95mg | Calcium: 172mg | Iron: 5mg