Heat the oil in a large pan on medium heat. Add the onion and green pepper and cook for 4-5 minutes, stirring occasionally.
Once the onion and pepper have started to soften, add the garlic and chilli. Stir well and cook for 2 minutes.
After a couple of minutes, add the jackfruit pieces, cumin, smoked paprika, and tomato puree. Stir well for a couple of minutes, using a wooden spoon or potato masher to break apart some of the jackfruit.
Next, add the tinned tomatoes and break these apart with a spoon. Add a little water to each empty tomato can and swirl around before adding to the pan.
Once the tomatoes have been broken apart, add the drained beans, yeast extract (or tamari/soy sauce), dried oregano, bay leaves, liquid smoke, vegan stock (or water), salt, and pepper. Mix well, bring to a gentle simmer, and cook on a low/medium heat for 20 minutes. You can either cover with a lid, or cook without a lid and add a little extra stock or water during cooking.
After 20 minutes, chop the coriander stems and stir these into the chilli. Simmer for another few minutes.
At this stage, you have the option to break the jackfruit pieces apart more with a spoon. Alternatively, you could use two forks to shred some of the pieces, or use a potato masher to mash the chilli (which will also help to thicken it).
Adjust the seasoning, adding extra liquid smoke if necessary, and serve with rice and fresh coriander (see more serving suggestions in post above).📸 Recipe steps >📖 Table of contents >