We love this jackfruit chilli because we find it's an all-round crowd pleaser. Whether you've got a dinner party or are just quickly knocking up a mid-week supper, it covers all bases. Perfect served solo or as part of a Mexican-style feast.
There's nothing that'll keep vegans and meat-eaters alike content like jackfruit – which is what makes it one of our most popular vegan recipes. Super easy to cook and with a texture that is often likened to pulled pork when shredded, we love the way that jackfruit essentially acts as a flavour sponge without sacrificing its own uniqueness.
This chilli has a more substantial meatiness than other veggie options, acting as a gentle reminder that plant-based diets definitely aren't boring when done right! And one of the best bits? Jackfruit is now widely available tinned in supermarkets – in fact, most of the ingredients of this chilli are tinned making it the perfect vegan option when you really need to do a shop.
PS. You can cook this recipe in a slow cooker, too. Not got one? We're MASSIVE fans... they make life sooo easy. Find the best deals below.
Take One Tin: 80 delicious meals from the storecupboard by Lola Milne |£10.49 at Amazon
This meal is from the wonderful recipe book by Lola Milne, Take One Tin. It's full of delicious ideas and ways to celebrate those store cupboard ingredients that are always knocking about but never take centre stage! Who knew tins could be so versatile?View Deal
- 4 servings
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons chilli flakes or powder
- 2 x 400g tins chopped tomatoes
- 400g tin kidney beans, drained and rinsed
- 400g tin black beans (not drained)
- 400g tined young, green jackfruit, drained and rinsed
- 100ml strong coffee
- 1 teaspoon dried oregano
- salt and freshly ground black pepper
1. Heat the oil in a large saucepan over a medium heat, add the onions, then reduce the heat to low and sweat for 15–20 minutes until soft.
2. Add the garlic, bay leaf, cumin, cinnamon and chilli flakes and sweat for a further 2–3 minutes.
3. Next, add the tomatoes, black beans (along with their liquid), kidney beans, jackfruit, coffee and oregano, then season.
4. Bring to the boil and then turn down the heat and simmer gently for 45–50 minutes until thickened and the jackfruit is tender.
5. Finally, break up the jackfruit with a wooden spoon until it resembles pulled pork in texture.
6. Try served with rice or spooned on to corn tortillas with soured cream, guacamole, jalapeños and a cheeky bit of grated cheddar cheese.
Tip: Make a day ahead to allow the flavours to mingle more, it’s made better by waiting.