Slow-cooked sweet potato, mixed bean & jackfruit chilli

Slow-cooked sweet potato, mixed bean & jackfruit chilli

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

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
  • 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

Method

  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).

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,168kJ/ 278kcals

Fat

6.9g

Saturated Fat

2.7g

Carbohydrates

40g

Sugars

14g

Fibre

11g

Protein

8.2g

Salt

1.3g

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