Jackfruit Bean Chilli Recipe

We’re sharing this flavour and protein packed recipe from Maša the recipe developer for Heartful Table. 

Serves 4 people.  

Takes 40 minutes  

Ingredients:  

• 3 tablespoons neutral oil  
• 1 brown onion, diced  
• 3 garlic cloves, minced  
• ¼ teaspoon chilli powder  
• ½ teaspoon cumin powder  
• 1 teaspoon dried oregano  
• 1 teaspoon smoked paprika  
• 2 cups passata (or crushed tomatoes)  
• 4 tablespoons tomato paste  
• 1½ cups vegetable stock  
• 2x cans (400g each) jackfruit in brine, drained and rinsed  
• 1 can (400g) red kidney beans, drained and rinsed  
• 1 teaspoon salt  
• 2 tablespoons soy sauce (or tamari if gluten-free)  
• 1 tablespoon sugar

Instructions:  

• Jackfruit is our main ingredient which is a good source of vitamins A, B, C, and E. The fruit is also rich in minerals like iron, potassium and magnesium, as well as dietary fibre. It’s a great alternative to pulled meats and takes next to no time to prepare.  
• So, in a large saucepan on medium-high heat, add the oil and the onion and saute for a few minutes until translucent.  
• Add the garlic and saute for a further minute.  
• Add in the chilli, cumin, oregano, and smoked paprika and let the spices release their aroma for around 30 seconds while stirring.  
• Follow in with the passata, tomato paste and vegetable stock, stir it and bring it up to a gentle simmer.  
• Break up the jackfruit with your fingers and add it to the pot along with the red kidney beans, salt, soy sauce and sugar, giving it another good stir. You can have the jackfruit as chunky as you like.  
• Let it come up to a gentle simmer and cook with a lid partially on for 15 minutes, stirring occasionally and then it’s done. 

Extra tips:  

• You can adjust how much chilli powder you use depending on how spicy you like your food.  
• Garnish with plant-based sour cream and fresh mint.
• It will keep in the fridge in an airtight container for up to 4 days, so it’s perfect for meal prep.   
• If you’d like to use it on tacos as a filling or in a sandwich, reduce the stock to only ½ a cup and cook it down without a lid. You may need to reduce the heat to low-medium, so it doesn’t bur 

Happy cooking.