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The Best Jackfruit Chili (vegan, Vegetarian friendly)

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Photo image by karolranis from Pixabay
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In this recipe, I use a large amount of jackfruit, so it is very “fruity.” You may use half the amount if you wish.

Ingredients

1 Medium-size onion
2 clove garlic
1 Bell Peppers
500 g Jackfruit pods
1 can (398ml) Navy beans
1 can (398ml) red kidney beans
1 can (341ml) Whole corn
2 bottle (680ml per bottle) Strained tomato
2 tbsp Cooking oil
1 tbsp Tomato paste
1 tbsp Chili powder To your taste/ spice level)
1/2 tsp Celery seeds
2 Bay leaves
1 tbsp Paprika
1 tbsp ground cumin
1 tsp dry oregano
Salt
Black Pepper
Shredded cheese For toppings, optional

1. Remove the seeds from the jackfruit pods.
2. Wash the jackfruit pods with cold water and drain them well.
3. Measure the 500g of jackfruit and set aside.
4. Finely chop a medium-sized onion.
5. Finely chop two cloves of garlic.
6. Cut the bell pepper into two, remove the seeds, and then chop it finely.
7. Open the can of navy beans and red kidney beans and drain the water using a strainer. Rinse off the extra starch with cold water. Set aside.
8. Open the can of whole corn and drain the water. Set it aside.
9. Heat a large pot to medium heat.
10. Add the cooking oil, chopped onion, and chopped garlic into the pot. Stir for about 2 minutes.
11. Add the jackfruit and stir about 5 minutes.
12. Add bell pepper. Stir occasionally for about 5 minutes.
13. Add the tomato paste, chili pepper, celery seeds, bay leaves, paprika, ground cumin, and dry oregano. Stir occasionally for about 10 minutes.
14. Add the strained tomato, navy beans, corn, and red kidney beans. Mix well.
15. Put on the lid and let it simmer on low heat.
16. Gently stir from the bottom of the pot every 10 minutes. It will take about 45 minutes for the jackfruit to be fully cooked and tender.
17. Use a wooden soiled spoon to flake the jackfruit ( it will look like pulled pork).
18. Add salt and black pepper to taste.
19. Serve in a bowl and add shredded cheese on top.

#jackfruit #veganrecipe #vegetarianrecipe