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Did you know jackfruit can be used to make a convincing vegan pulled pork recipe? Brimming with spice, seasoning and heat, this jackfruit chilli recipe has been made especially for H&B by Gaz Oakley. Look out for the secret flavour enhancing ingredient too – rich dark chocolate!
Ingredients
For the Chilli:
- 1 tbsp olive oil, or water for oil free
- 1 onion, chopped small
- 5 cloves garlic, minced
- 1 jalapeño chilli, deseeded & chopped small
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp sweet smoked paprika
- 2 tsp oregano
- Pinch sea salt & pepper
- 2 tbsp tomato puree
- 1 tin chopped tomatoes
- 1 cup/240ml vegetable stock
- 1 can red kidney beans
- 2 cans jackfruit
- 3 tbsp soy sauce or coconut aminos
- 1 tbsp dark chocolate
To garnish:
- Lime wedges
- Toasted tortillas
- Fresh coriander
- Plant based cream cheese
- Avocado (optional)
Method
1
Place a large saucepan over a medium heat and add the oil.
2
When the pan is hot add the onion, garlic and chilli. Sweat this mixture for 3-4 minutes. Add the cumin, cinnamon, paprika, oregano and seasoning to the pan and cook for a couple more minutes.
3
Meanwhile, drain the jackfruit from the can and place it into a clean kitchen towel, ring the liquid out of the jackfruit. Then add it to the saucepan. Stir well then add the tomato puree, tomatoes & stock, bring the liquid to a simmer then add the kidney beans.
4
Let the chilli bubble away for 35 minutes.
5
Check the chilli is seasoned well then serve up in the centre of your dinner table, I like to serve mine with toasted tortillas, lime, coriander, cream cheese & avocado.
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