SPICY JACKFRUIT CHILI

SERVES 4 PORTIONS

1 tbsp. (15 ml) sunflower oil

2 cans (40 oz., or 1135 g) green jackfruit in brine, drained and rinsed with seeds removed

1 cup (140 g) diced yellow onion

1 red bell pepper, seeded and diced

1 tbsp. (15 g) minced jalapeño

2 tbsp. (35 g) tomato paste

1 can (15 oz., or 425 g) black beans, drained and rinsed

1 1/2 cups (375 ml) vegetable broth

1 cup (170 g) chopped tomatoes

2 tsp. (10 ml) apple cider vinegar

1 1/2 tsp. chili powder

1/4 tsp. chipotle powder

1/2 tsp. smoked paprika

1 tsp. ground coriander

1 tsp. salt, or to taste

1/4 cup (12 g) diced scallions

1/4 cup (30 g) vegan cheese crumbles or shreds (optional)

NUTRITIONAL VALUES

Calories: 288kcal
Fat: 6.5g (0.8g S.Fat)
Carbs: 44.4g
Protein: 14.8g
Sugar: 6.5g
Sodium: 960mg

METHOD

In a large pot, heat the oil over medium-high heat. When the oil is hot, add the jackfruit and yellow onions and sauté for 3 minutes to brown the edges. Reduce the heat to medium and stir in the bell peppers, jalapeo, and tomato paste. Cook for 5 minutes, or until the peppers have softened and the onions have turned translucent. While you're at it, break up the jackfruit into smaller pieces.

Add the black beans, vegetable broth, chopped tomatoes, apple cider vinegar, chilli powder, chipotle powder, smoked paprika, and coriander to the pot and stir to combine. Bring the mixture to a rolling boil. Reduce the heat to medium-low and cook for 10 minutes, covered, stirring occasionally.

Season with salt to taste after the chilli has simmered. Divide the chilli among 4 bowls and top with 1 tbsp. (3 g) scallions and 1 tbsp. (7 g) vegan cheese, if using. Serve immediately.

RECIPE NOTES

Most Asian markets, as well as some natural food stores, sell green or young jackfruit in brine.