Jackfruit Chilli
Have you ever made a random food purchase, then wondered what to do with it? That’s just how this jackfruit chilli recipe was created. I picked up a tin of this new must-have ingredient in Aldi. Upon reading that the texture of vegan jackfruit is similar to pulled pork, I though it might work well in a chilli.
I could very easily eat some sort of chilli several times a week, whether it’s a slow cooker beef version or a meat-free lentil chilli. There are so many ways to eat this easy vegan chilli, too. Surely this vegan version has to be a winner. For those who’d like to ask what jackfruit tastes like – well the tinned version hasn’t really any noticeable flavour.
In this chilli it soaks up the flavours well. The texture is indeed like slow-cooked meat – pulled pork, many say – but without the chewiness. Try serving it to a meat eater without telling them what’s in it, and see if they notice that it’s actually meat-free…
You could simply serve this easy chilli with rice. A classic. Use it to top nachos, a burger, chips or even a pizza base. Bake it with pasta or inside rolled up tortillas to create a baked dinner – or pile into a fluffy mashed potato and top with cheese (vegan, if you like). Once you have made a batch of chilli, you’re free to do so many things with it.
This is delicious store cupboard standby food, as there are few fresh ingredients. There is also very little prep time. Much of it – including the canned jackfruit – comes from tins. The pepper and mushrooms are not strictly necessary anyway. Feel free to mix things up a bit – I state mixed beans, for example, but you could easily use black beans or another type instead. You could also used tinned chopped tomatoes instead of passata. Some recipes even include sweet potato, so why not add it (at the same time as the other ingredients) if you have some handy?
Serves 4
Jackfruit Chilli ingredients
- Olive oil, for frying
- Red onion, 1, diced
- Pepper, 1 (any colour), de-seeded and diced
- Garlic, 2 cloves, crushed
- Passata, 1 carton (500g)
- Jackfruit, 1 tin (400g), drained
- Red kidney beans, 1 tin, drained
- Mixed beans, 1 tin, drained
- Baked beans, 1 tin
- Button mushrooms, a handful, halved or quartered
- Dark soy sauce, 1 tbsp
- Worcester sauce, 1 tbsp
- Chilli flakes, a pinch
- Chilli powder, 1 tsp
- Cumin, 1/2 tsp
- Oregano, dried, 1 tsp
Equipment
How to make Jackfruit Chilli
- Heat a little olive oil in the saucepan, then add the onion and pepper and cook, stirring, until they start to turn slightly transparent.
- Add the garlic and stir, then all the other ingredients. Stir well, then simmer for about 20 minutes over a medium heat, stirring now and then, until the sauce has thickened.
Serve with rice, or as you like it
Related recipes:
- Turkey mince chilli
- Vegan chilli
- Smoky chilli con carne
- Slow cooker chilli
- Simple guacamole
- Chilli dirty chips
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