Name: Hearty Vegan Jackfruit Chilli
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 tsp salt, to taste; 2 sticks celery, finely chopped; 1 x 400g tin kidney beans, drained and rinsed; 1 x 400g tin black beans, drained and rinsed; 1/2 tsp Ground black pepper, to taste; 1 tbsp coconut oil; 2 medium Onion, finely chopped; 2 tbsp tomato ketchup; 1-2 tsp Chilli powder, to taste; 250g mushrooms, sliced; 500ml passata; 2 x 400g tins Chopped Tomatoes; 1 tsp Caster Sugar; 1 tbsp Balsamic Vinegar; 2 x 400g tins young green jackfruit, drained and shredded; 2 tbsp tomato puree; 4 cloves Garlic, finely chopped

Method

20 mins prep50 mins cook70 mins total

Warm the coconut oil in a large heavy saucepan over medium heat. Add the onion and celery and cook for 6-8 minutes until softened.
Add the mushrooms, garlic and chilli powder. Cook for 5 minutes, stirring, until the mushrooms have softened.
Stir in the jackfruit, passata, chopped tomatoes and tomato purée. Bring to a steady simmer.
Add the balsamic vinegar, ketchup, caster sugar, kidney beans and black beans. Season with the salt and black pepper.
Cover and simmer gently for 30-40 minutes, stirring occasionally, until thick and rich. Taste for seasoning and serve hot.

Ingredients

Method

Notes

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