Jackfruit Chilli

I love jackfruit chilli on a cold winter’s day! Jackfruit is so easy to handle and I think I honestly prefer this to regular chilli.

An extremely comforting plant based dinner.

As you will see below, you can easily choose to make this 100% vegan, or add a bit of creme fraiche and cheese if you like. Either way, you can’t go wrong with this delicious chilli.

Jackfruit Chilli

For 2 people

Time: Prep 10 mins | Cook time 20 mins

• 1 tbsp oil

• 1 small onion

• 1-2 cloves of garlic

• 1 tin of jackfruit in water (or use fresh jackfruit if you have access to it!)

• 1 tin of chopped tomatoes

• 2 tbsp tomato purée

• 2 tbsp tomato ketchup (alternatively a splash of hot sauce or buffalo sauce is nice too for a spicier version!)

• 1 tin of kidney beans (and a tin of black beans if you wish to add more!)

• 1 pepper (any colour, optional)

• 1 small tin of sweetcorn (optional)

• Spice mix: chilli powder, oregano, smoked paprika, cumin (about 1 tsp of each, or a tbsp chilli/taco spice mix works too!)

• Brown or white rice (or quinoa or bulgur to cut down on carbs!)

• Optional additions: some creme fraiche to top (or guacamole works great too!), and some grated cheese (can be omitted or vegan alternative works brilliantly)

• Fresh coriander (optional, but highly recommended!)

• Optional side: some tortilla chips

Instructions

Open the tin of kidney beans and rinse them thoroughly, then soak them in water in a bowl (do the same with black beans if using). Open the tin of jackfruit and rinse them in the same sieve, and leave them there for now.

Start cooking the rice or grains you’re using according to the instructions.

In a fairly deep frying pan, heat up the oil. Chop up the onion and garlic and fry it gently in the pan. Chop up the pepper, if using, and add it in. Add in the beans, sweetcorn and jackfruit. Mix in the spices you are using and add chopped tomatoes, purée and ketchup/hot sauce and mix everything well. Don’t overcook the mix, as the jackfruit can disintegrate quite a lot, so this is a good time to lower the temperature a bit. Taste the mix to see if it’s the right level of spice for you - this one is really nice to have quite spicy, in my opinion!

If you’re making a guacamole, or even just crushing an avocado to top the chilli with, do it now.

Serve up the rice in two bowls, top with the chilli - and add creme fraiche/avocado/guacamole and grate some cheese and add some chopped coriander on top. Chuck a few tortilla chips in the bowl too or keep them on the side, for a lovely crunch.

Did you try the jackfruit chilli? Share on Instagram and tag @TheFromScratchBody and hashtag #TheFromScratchBody so I don’t miss it!