Jackfruit Chili -Natureat vegan Recipes

Chili is a very tasty and flavourful Tex-Mex recipe that can be easily made in a 100% vegetable way: the version I suggest you here is a truly irresistible jackfruit chili. Chili is a very versatile dish that can be made with different ingredients according to the season, it’s perfect as a side dish, to fill wraps, burritos, tacos and sandwiches, or simply to be enjoyed as a stew. The special feature of this recipe is definitely the jackfruit, which, although being a fruit, when cooked, takes on a very meaty consistency.

The world’s largest tree fruit

The jackfruit is the largest tree fruit in the world and, despite its versatility and beneficial properties, is little known in the West. This fruit can be eaten both cooked and raw. Cooked, it has a texture very similar to meat and, for this reason, can be used as a substitute for animal products in traditional recipes, such as chili. Raw, it has a fresh flavour, reminiscent of pineapple. It is rich in vitamin C and has a good fibre content, making it a great ally for a proper intestinal function. If you have never tried it, you really must find out the enveloping taste of this ingredient, it will surprise you.

For months now, I’ve been using the jackfruit from koro to make recipes like this. If you decide to try it, you can buy it on their website using my discount code: Natureat5.

Did you know jackfruit?


Prep 10 min Cook 25 min Portion 4


Ingredients

  • 300 g Jackfruit
  • 300 ml Tomato Sauce
  • 240 g Cooked Beans
  • Approx. 150 ml Water
  • Approx. 50 g Corn
  • 6-7 Cherry Tomatoes
  • 1 tbsp of Soy Sauce
  • ½ Onion
  • 1 clove of Garlic
  • 1-2 Fresh Chilli Peppers
  • 10 g Paprika powder
  • 1 tsp Dried Oregano
  • 1 tbsp Coconut Oil
  • Fresh Basil leaves to taste
  • Parsley to taste
  • Pepper to taste
  • Salt to taste

Process

  1. Wash and dry the jackfruit well with a clean cloth and cut it into pieces. Meanwhile, add the coconut oil to a frying pan and let it melt completely. Brown the chopped garlic and onion, then add the jackfruit, paprika, oregano, a pinch of pepper and salt to taste. Stir and fry for about 2 minutes.
  2. Add the tomato sauce, stir and after 1-2 minutes add the water and soy sauce. Add the beans and chilli, stir again and cook for a further 2 minutes.
  3. Now add the halved cherry tomatoes and the corn. Blend in the chopped parsley, basil and other spices if you want.  Cook over medium-low heat for 10-15 minutes, stirring and adding more water if the liquid part dries out too much. Finally, serve as you like.

Tips

  • You can eliminate chilli peppers and replace the spices with whatever you like.
  • You can also replace the beans with chickpeas.

Written by

Vegan Food Blogger, Recipe Developer, Food photographer, Plant Based Private chef based in London and available worldwide