Slow-cooked sweet potato, mixed bean & jackfruit chilli

Name: Slow-cooked sweet potato, mixed bean & jackfruit chilli
Prep time: 20 min
Total time: 2 h 20 min
Yield: 6
Ingredients: 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; 2 tsp chilli powder (or to taste); 1 tbsp ground cumin; 1½ tsp sweet smoked paprika; 400 g can mixed beans in a spicy tomato sauce; 2 x 400g cans chopped tomatoes; 35 g vegan dark chocolate (such as Raw Halo Dark 85%); 400 ml 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

While this chilli by Elly Curshen needs time to blip away over a low heat to reach its maximum taste potential, actual hands-on time is short.

5 out of 5 stars(4) Rate this recipe

VeganVegetarianHigh fibre3 of your 5 a day

Serves6
CourseMain meal
Prepare20 mins
Cook2 hrs
Total time2 hrs 20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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
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

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.
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.
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.
Garnish with coriander and lime wedges, avocado and/or vegan yogurt and serve with rice or tortilla chips (or both).

Typical values per serving when made using specific products in recipe