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Did you know jackfruit can be used to make a convincing vegan pulled pork recipe? Brimming with spice, seasoning and heat, this jackfruit chilli recipe has been made especially for H&B by Gaz Oakley. Look out for the secret flavour enhancing ingredient too – rich dark chocolate!
For the Chilli:
Place a large saucepan over a medium heat and add the oil.
When the pan is hot add the onion, garlic and chilli. Sweat this mixture for 3-4 minutes. Add the cumin, cinnamon, paprika, oregano and seasoning to the pan and cook for a couple more minutes.
Meanwhile, drain the jackfruit from the can and place it into a clean kitchen towel, ring the liquid out of the jackfruit. Then add it to the saucepan. Stir well then add the tomato puree, tomatoes & stock, bring the liquid to a simmer then add the kidney beans.
Let the chilli bubble away for 35 minutes.
Check the chilli is seasoned well then serve up in the centre of your dinner table, I like to serve mine with toasted tortillas, lime, coriander, cream cheese & avocado.