Jackfruit Chilli Con Carne
Recipe
A vegan version of the classic Mexican dish, with all the spice but none of the meat.
Serves: 4 people | Prep time: 20 minutes | Cooking time: 30 minutes
Mexican | Main | Gluten Free | Dairy Free | Vegetarian | Vegan
Ingredients
- 1 x Large Onion
- 1 x 400g Tin Jackfruit
- 1 x 400g Tin Red Kidney Beans
- 1 x 400g Tin Tinned Chopped Tomatoes
- 1 x Large Pepper
- 1 x Courgette
- 1 x Red Chilli – Approx. 10g
- 2 x Tsp Paprika
- 2 x Tsp Dried Oregano
- 2 x Cloves Garlic
- 130ml Water
- Sea Salt and Black Pepper
- 50ml Olive Oil
Method
- Peel the onion and finely chop.
- Chop the pepper into small chunks – discard any white pith or seeds.
- In a large saucepan fry the chopped peppers and onions in the olive oil for a few mins on a low heat.
- Meanwhile peel the garlic and mince.
- Finely chop the chilli – keep the seeds if you want a hotter chilli.
- Add these to the pan and cook for another minute.
- Then add the tinned tomato, paprika, oregano and the water.
- Grate the courgette and add to the pan.
- Drain the kidney beans and add to the pan, season with some salt and pepper.
- Bring to the boil and simmer for 10 mins.
- Drain the jackfruit and add this to the chilli – cook another 10 mins and then serve.
- Great served with cauliflower rice and some vegan cheese tortilla chips on the side.