Smoky Jackfruit Chilli (Vegan + Gluten-Free)
This vegan jackfruit chilli is a healthy dinner option combining tender jackfruit chunks with tomatoes, beans, and delicious smoky flavours.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 green peppers, deseeded and diced
- 4 garlic cloves, finely chopped
- 2-3 fresh chillies, finely sliced (or 1 tablespoon chilli powder)
- 2x 14 oz (400 g) tins young jackfruit, drained and each piece roughly chopped a couple of times
- 1 tablespoon cumin powder
- 2 teaspoons smoked paprika
- 2 tablespoons tomato puree
- 3x 14 oz (400 g) tins plum tomatoes
- 2x 14 oz (400 g) tins mixed beans of your choice, drained (I used kidney beans and pinto beans)
- 1 tablespoon GF yeast extract (or 2-3 tablespoons tamari or soy sauce)
- 2 teaspoons dried oregano (or homemade dried herb mix)
- 4 bay leaves
- 2 teaspoons liquid smoke (plus more to taste – optional)
- 1 cup (240 ml) vegan stock (or water)
- Salt and black pepper to taste
- Small bunch fresh coriander (stems and leaves)
Instructions
- 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 >
Notes
Liquid smoke: If you don't have this, try adding a little more smoked paprika or simply leave it out.
Add more veg: Include chopped celery and carrot at the start for a more flavourful base. Add peppers, mushrooms, courgette, kale, aubergine, or anything else you fancy (or want to use up).
Other legumes: You can use any beans you like, or other legumes such as chickpeas or lentils.
Use dried beans: If using dried beans, these will need to be soaked and/or cooked in advance, with times varying depending on the type. Check out my Beginner's Guide to Pulses for more info.
Chilli powder: If you don't have fresh chillies, you can swap these out for approx. one tablespoon of chilli powder (the heat and flavour will vary depending on the powder).
Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a vegan stock and yeast extract (or tamari/soy sauce) that are certified or labelled as such. You'll want to make sure that any additional toppings or sides are also gluten-free.
Storage: You can store this chilli in the fridge for up to four days or in the freezer for up to six months.
If you liked this recipe, you might also enjoy:
- Creamy Jackfruit Curry with Coconut and Lime
- Jackfruit and Black Bean Tacos
- Sweet Potato and Black Bean Chilli
- Easy Vegan Chilli
- Lemony Butter Bean Stew
- Vegan Sausage Casserole
- Spicy Tofu Jalfrezi
- Easy Vegan Chana Masala
Nutrition
Calories: 331kcalCarbohydrates: 69gProtein: 10gFat: 4gSaturated Fat: 1gSodium: 746mgPotassium: 1185mgFiber: 12gSugar: 9gVitamin A: 1154IUVitamin C: 77mgCalcium: 238mgIron: 7mg
Nutrition Facts
Smoky Jackfruit Chilli (Vegan + Gluten-Free)
Amount Per Serving
Calories 331
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 746mg32%
Potassium 1185mg34%
Carbohydrates 69g23%
Fiber 12g50%
Sugar 9g10%
Protein 10g20%
Vitamin A 1154IU23%
Vitamin C 77mg93%
Calcium 238mg24%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
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