Chilli sin carne with jackfruit

main dish Soups and stew Spring
Total: 50 min. | Active: 20 min.
vegan, lactose-free, gluten-free, Low Carb

I have many different recipes for chilli sin carne and always like to try something new, whether it's with tofu, lentils or soya mince. Currently, it's the version with jackfruit that's my favourite. Somehow jackfruit gives the chilli a summery freshness, which is perfect for the season we're in. Simply add a little coriander and lime, and you have a delicious one-pot dish that is also suitable for the warmer months.

Fanny Frey - fannythefoodie

Ingredients

for 4 person

To toast the spices
1 tbsp rapeseed oil
1 tsp dried oregano
1 tsp cumin
2 tsp paprika
¼ tsp chilli flakes
Chilli
2  garlic cloves, finely chopped
1  red onion, finely chopped
½  red pepper, cut into cubes
1 tin jackfruit (approx. 400 g), drained
1 tin chopped tomatoes (approx. 400 g)
1 tin red kidney beans (approx. 250 g), rinsed, drained
1 tin corn kernels (approx. 140 g, drained
1 tbsp cocoa powder
2 ¼ dl water
1 tsp salt
To serve
1  lime, the whole juice
100 g coconut milk yoghurt
½ bunch coriander, torn into pieces

How it's done

To toast the spices

Heat the oil in a frying pan. Add the oregano, cumin, paprika and chilli flakes, toast for approx. 1 min. while stirring, reduce the heat.

Chilli

Add the garlic and onion to the spices, sauté briefly. Add the pepper and jackfruit, cook for approx. 5 mins. Add the tomatoes, beans, sweetcorn and cocoa, pour in the water, bring to the boil, season with salt. Reduce the heat, cover and simmer for approx. 30 mins.

To serve

Mix in the lime juice. Plate up the chilli, garnish with yoghurt and coriander.

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