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Slow-cooked sweet potato, mixed bean & jackfruit chilli
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By Elly Curshen
Serves: 6 - 8
1 tbsp olive oil
1 onion, finely sliced
3 cloves garlic, finely sliced
2 x 400g cans jackfruit, drained and rinsed well
1 red pepper, deseeded and diced
1 sweet potato, peeled and cut into 1-2cm cubes
3 tbsp tomato purée
1-2 tsp chilli powder (or to taste)
1 tbsp ground cumin
1½ tsp sweet smoked paprika
400g can mixed beans in a spicy tomato sauce
2 x 400g cans chopped tomatoes
35g vegan dark chocolate (such as Raw Halo Dark 85%)
400ml vegetable stock (made with 400ml boiling water and 2 tsp vegetable bouillon powder)
Coriander, to serve
Lime wedges, to serve
Avocado, sliced or smashed to serve
Vegan yogurt alternative, to serve
Rice, to serve
Tortilla chips, to serve
1. Warm the oil in a large saucepan over a medium heat and fry the onions and garlic for a minute, then add the jackfruit. Fry for 8 minutes, or until the onion and jackfruit start to brown.
2. Use 2 forks to start pulling the jackfruit apart, shredding it (you may find it easier to do this on a chopping board, then add the jackfruit back to the pan). Sauté for a few more minutes, until the shredded jackfruit is well browned (even charred) on the edges. Add the red pepper, sweet potato, tomato purée and spices and sauté for 1 more minute.
3. Add the mixed beans, chopped tomatoes, chocolate, 2 tsp sea salt flakes and vegetable stock. Bring to the boil and cook over a medium heat for 10 minutes, then reduce to the lowest setting, cover and simmer for 1½-2 hours, stirring occasionally. It will gently bubble away and get better the longer you leave it. Adjust seasoning to taste.
4. Garnish with coriander and lime wedges, avocado and/or vegan yogurt and serve with rice or tortilla chips (or both).
Typical values per serving:
Per serving (for 6, chilli only)
This recipe was first published in September 2021.