Jackfruit and bean chilli
This vegan bean chilli contains jackfruit, a delicious fruit that mimics the texture of pulled pork. It's easy to make and perfect for feeding a crowd.
Each serving provides 231 kcal, 24.5g protein, 39g carbohydrates (of which 24.5g sugars), 2.2g fat (of which 1.5g saturates), 9g fibre and 0.3g salt.
Ingredients
- 1 tbsp coconut oil
- 2 onions, finely chopped
- 3 celery sticks, finely chopped
- 250g/9oz mushrooms, roughly chopped
- 5 garlic cloves, finely chopped
- 2 tsp chilli powder, or to taste
- 2 x 400g tins jackfruit in brine, drained and rinsed
- 500g/1lb 2oz tomato passata
- 400g tin plum tomatoes, squashed
- ½ tbsp tomato purée
- 1 tsp balsamic vinegar
- 1 tsp tomato ketchup
- 1 tsp caster sugar
- 400g tin butter beans, drained and rinsed
- 400g tin kidney beans, drained and rinsed
- 400g tin black-eyed beans, drained and rinsed
- 400g tin borlotti beans, drained and rinsed
- salt and freshly ground black pepper
Method
Melt the coconut oil in a very large saucepan over a medium heat. Add the onions and celery and fry for 10 minutes, or until soft. Mix in the mushrooms, garlic and chilli powder and cook for a further 10 minutes.
Stir in the jackfruit, passata, chopped tomatoes and tomato purée. Simmer for a few minutes, until thickened.
Meanwhile, mix the balsamic vinegar, ketchup and sugar in a small bowl or jug, then stir into the sauce. Add the beans and season.
Put a lid on the saucepan and slowly simmer the chilli on a low heat for 30–40 minutes. Serve.
