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Braised Jackfruit Chilli
What should I cook a vegan for dinner?
If this is a question you are searching for, or maybe it's for you... and you are a chilli fan, then the BOSH Jackfruit chilli is definitely one to try!
If you havn't tried a Jackfruit recipe before, we love to use it as a meat alternative, which gives a 'meaty' and 'shredded' look, perfect to replicate a braised lamb or braised beef...but of course we only make animal free recipes, 100% plant based, vegan and veggie friendly.
One of our favourite street food spots in London is @biffs_uk . He makes a bangin’ chilli so we asked him if we could riff off his recipe and make our own version to feature in our 4th book, Healthy Vegan. Our version is kinda like a quick, cheaty version of his but still proper tasty. I
t’s got rich, deep flavours, great texture and it’s genuinely really healthy. Basically, if truth be told, IS A CERTIFIED WIN!
Ingredients
FOR THE SPICE MIX
- 2 tsp chilli powder
- 1⁄2 tsp salt
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1⁄4 tsp ground allspice
- 1⁄4 tsp ground cinnamon
FOR THE CHILLI
- 1 x 400g tin young green jackfruit in water
- 2 red onions
- 1 celery stick
- 1 carrot
- 6 garlic cloves
- 1 red pepper
- 1 yellow pepper
- 2 fresh red chillies
- 1 x 400g tin kidney beans
- 50g walnuts
- 1 tbsp olive oil, plus extra for drizzling
- pinch of salt
- 2 x 400g tins plum tomatoes
- 1 bay leaf
- 1 dried ancho chilli (about 6g), optional
- 30g dark chocolate
- 2 tsp soy sauce
- 100ml water
TO SERVE
- 500g cooked basmati rice or 2 x 250g bags microwaveable brown basmati rice
- 1 lime
- 100g mixed salad
Method
-
1.
PREHEAT OVEN TO 220°C | LINE A BAKING TRAY | FINE GRATER OR MICROPLANE | LARGE SAUCEPAN OR WOK
First, prep the jackfruit | Mix all the spice mix ingredients together in a small bowl | Drain the jackfruit, rinse under a cold tap and pat dry with a clean tea towel or kitchen paper | Put the jackfruit on a chopping board and use two forks to pull it apart into pieces | Pat the jackfruit dry again | Transfer the jackfruit pieces to the lined baking tray | Drizzle with a little olive oil, sprinkle over half of the spice mix and mix to coat | Put the tray in the oven and roast the jackfruit for 20–30 minutes
Now, make the chilli | Peel and finely chop the red onions | Trim and thinly slice the celery | Peel and dice the carrot (use a food processor to chop the vegetables if you like) | Peel and grate the garlic | Trim, halve and core the peppers and cut them into bite-sized chunks | Rip the stems from the chillies and thinly slice (remove the seeds if you prefer) |Drain and rinse the kidney beans | Roughly chop the walnuts
Heat the olive oil in the large saucepan or wok over a medium heat | Add the onions and the pinch of salt and stir for 3–4 minutes | Add the garlic and stir for 1 minute | Add the celery and carrot and cook, stirring, for 3 minutes | Add the remaining spice mix and stir for 30 seconds | Add the peppers and chillies and stir for 3–4 minutes | Add the walnuts, roasted jackfruit, plum tomatoes, bay leaf, ancho chilli (if using), dark chocolate, drained kidney beans, soy sauce and the water to the pan or wok | Turn the heat down and leave the chilli to simmer and thicken for 12–15 minutes
Time to serve | Remove the ancho chilli and bay leaf from the pan or wok | Prepare the rice | Cut the lime into wedges | Serve the chilli over the rice, with a small side salad and lime wedges
