Jackfruit Chilli

Vegan | Nut-free | Gluten-free | Dinner

Easy

30 Mins

Serves 4

Most chef’s will say that the best bit of the chilli will be the meat! This recipe proves them wrong as the mighty Jackfruit turns out on top. With its stringy texture and natural sweeteners, this chilli is to die for. Serve with rice, or on a jacket potato, or even inside a burrito, it is totally up to you. All we know is, it is to die for. If you don’t like hot chilli then just remove the seeds or use less chilli altogether, make it your own!

Ingredients

1 Red onion 1 Carrot 1 Red pepper 1 Fresh chilli 2 Cloves of garlic 1 Tin Jackfruit 2 tsp Cumin 1 tsp All purpose seasoning (Salt, paprika, pepper, onion powder) 1 Tin of Chopped tomatoes 350ml Vegetable stock

Method

  1. Begin by slicing the onions, carrot and pepper into bite sized chunks.Get yourself a frying pan, place it on a medium heat with a drizzle with oil.
  2. Next, fry the cut up vegetables. While they are frying away, drain the jackfruit and wash under cold water. When you have done this, squeeze out the excess water and place the jackfruit into the frying pan and give it a big stir.
  3. Reduce the heat and chop the garlic and chilli and add to the pan along with the cumin and the all purpose seasoning. Fry for 2 mins and stirring often.
  4. Quickly add the chopped tomatoes and vegetable stock to the pan. Leave it to simmer for 15 – 20 mins. If you are serving with rice, cook this at this stage of the recipe following the packet instructions.
  5. Once the chilli is done, serve straight away!

Ingredients

1 Red onion 1 Carrot 1 Red pepper 1 Fresh chilli 2 Cloves of garlic 1 Tin Jackfruit 2 tsp Cumin 1 tsp All purpose seasoning (Salt, paprika, pepper, onion powder) 1 Tin of Chopped tomatoes 350ml Vegetable stock

Method
    1. Begin by slicing the onions, carrot and pepper into bite sized chunks.Get yourself a frying pan, place it on a medium heat with a drizzle with oil.
    2. Next, fry the cut up vegetables. While they are frying away, drain the jackfruit and wash under cold water. When you have done this, squeeze out the excess water and place the jackfruit into the frying pan and give it a big stir.
    3. Reduce the heat and chop the garlic and chilli and add to the pan along with the cumin and the all purpose seasoning. Fry for 2 mins and stirring often.
    4. Quickly add the chopped tomatoes and vegetable stock to the pan. Leave it to simmer for 15 – 20 mins. If you are serving with rice, cook this at this stage of the recipe following the packet instructions.
    5. Once the chilli is done, serve straight away!

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