Jackfruit Chilli

6 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 2 tbsp 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 tbsp smoked paprika ((7g))
• 1 tbsp oregano ((5g))
• 3 tsp ground cumin ((6g))
• 1 tsp onion granules ((2g)or powder)
• 1 tsp garlic granules ((2g) or powder)
• ½ tsp ground cinnamon ((1g))
• 2 tsp chilli powder ((4g))
• 1 tsp black pepper ((2g))
• 1 tsp pink salt ((6g))
• 1 tbsp 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

Method

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