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Jackfruit Chilli

July 10, 2022

Thank you, Vegan Punks, for this lovely recipe

Serves 4
Cook time: 45 mins


  • 1 tsp oil
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 2 tsp smoked paprika
  • 1 tsp chilli powder
  • 2 tsp cumin
  • 1/8 tsp / 0.33g cinnamon
  • 1 bay leaf
  • 1 tbsp tomato purée
  • 300g carrots, peeled and sliced
  • 2 green peppers, roughly chopped
  • 500g jackfruit, drained weight
  • 800g chopped tomatoes
  • 400g tin black beans, drained
  • 1 tbsp lime juice
  • 1/4 cup fresh coriander, chopped
  • 1 tsp salt


  1. Put a splash of oil in a large pan over medium high heat. Add onions and cook until translucent, around 5 mins, then add garlic for 30 seconds.
  2. Sprinkle in spices, bay leaf and tomato purée. Mix well for about 30 seconds.
  3. Immediately add in the green pepper, carrot and jackfruit. Pour in the tomatoes, stir well and bring to a simmer. Leave to simmer 30 minutes.
  4. Add in the black beans. Stir everything really well, then leave to simmer uncovered for another 15 minutes.
  5. Squeeze in the lime juice, mix in the fresh coriander and remove the bay leaf. Season with salt. Serve.

This recipe uses young or unripe jackfruit in brine or water, as jackfruit in syrup or ripe jackfruit is meant for desserts.
Can be kept in the fridge for 3 days.
Freezes well and can be made ahead.

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