Ultimate Vegan Jackfruit Chilli
Photography by Simeon Crofts
DIETARY – Vegan/Vegetarian/Nut-free/Gluten-free
A tangy, punchy chilli is a wonderful thing. Scooped up with a salty tortilla chip, there’s something moreish and utterly delicious about this spicy Mexican dish. This recipe is a cross between a classic and a Texas chilli, with all the ‘meatiness’ of a Texan take thanks to the jackfruit, plus plenty of rich tomato flavour synonymous with a traditional Mexican recipe. Better still, it’s free from most major allergens: vegan, gluten-free and no nuts, so everyone can enjoy it.
Jackfruit in its raw form is a large prickly fruit found growing in tropical Asian regions. Its texture is dense and fibrous, making it similar in appearance and mouthfeel to pulled pork or beef. I chose to use tinned jackfruit in my recipe as it’s readily available year-round from most supermarkets, and it’s already cleaned and chopped ready to use. Plus, you’ll find it’s a fraction of the price too!
As many of you will know, I’m a vegetarian and my husband is an out and out carnivore, but, he said this was the best chilli he’d ever had and didn’t miss the meat one bit. Praise indeed! I know the ingredient list looks long at first glance, but please don’t be put off. Most of them are staples of any pantry and are low cost to buy if not, and there are only five simple steps to follow. If you aren’t the biggest fan of spice, just reduce the amount of chilli or remove it altogether for a mild version. The great thing about making a big pot of chilli is you can usually get enough portions out of one to fill the freezer or eat for lunch or dinner all week. I particularly love how many ways you can enjoy eating it; whether you like rice, tortilla chips or both with a side of avocado, lots of lime juice and a good sprinkling of coriander. Delicious!
I’ll let you in on a secret, chilli gets better with age, so I like to make this one the day before I want to eat it to give the flavours 24 hours to infuse and intensify. Trust me, it’s worth the wait!
Ultimate Vegan Jackfruit Chilli
Ingredients
- 1 tbsp olive oil
- 2 brown onions, diced
- 2 cloves of garlic, minced
- 2 carrots, peeled & grated
- 2 red chillies, sliced
- 2 tins jackfruit
- 150g cherry tomatoes
- 1 tsp smoked paprika
- 1 tsp chilli powder
- ½ tsp chilli flakes
- 2 tsp cumin
- 1 tbsp oregano
- 2 tsp cocoa powder
- Salt
- Pepper
- 2 tbsp chipotle in adobo sauce
- 2 tbsp tomato puree
- 1 tbsp brown sugar
- 250ml veggie stock
- 2 tins chopped tomatoes
- 500g passata
- Rice
- Lime wedges
- Fresh coriander
- Avocado
- Tortilla chips
Method
- First, heat the oil, then cook the onion for 5 minutes until starting to soften.
- Add the garlic and cook for another 2 minutes, then add the grated carrot and sliced chilli and sauté for 3-5 minutes.
- Add the jackfruit and tomatoes and cook for 2 minutes, then, add the herbs, spices, cocoa, seasoning, chipotle, tomato puree and sugar.
- Gently heat through, then add the stock. Cover and leave to simmer for 15 minutes.
- Add the tinned tomatoes and passata, stir, then re-cover. Simmer gently for 1 hour. Serve spooned over rice with slices of avocado, tortilla chips, a squeeze of lime and a good helping of fresh coriander. This chilli gets better and better with age, so keep leftovers in an airtight container in the fridge for up to 1 week. You can also freeze for up to three months.