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Green jackfruit & 3 bean chilli

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Adjust Servings:
2–3 tablespoons Vegetable Oil
2 Red Onion , finely diced
2 small Yellow Onions , finely diced
1 Celery stick/stalk, finely diced
1 large Carrots , peeled and finely diced
4 Garlic cloves, chopped
1 red Bell Peppers , cored, deseeded and finely diced
1 large Red Chillies /chile, finely diced
1 teaspoon Chipotle Chile /chili powder
2 teaspoons ground Cumin
1 teaspoon ground Coriander
1 teaspoon hot smoked Paprika
2 teaspoons Paprika
1 teaspoon dried Oregano
3 tablespoons Tomato Puree /paste
10-oz (1 x 280-g) can green Jackfruit , drained and rinsed, then roughly chopped
1 litre/1 quart Vegetable Broth
1 tablespoon dark Soy Sauce
½ teaspoon Marmite or yeast extract
9-oz (1 x 240-g) can red Kidney Beans , drained and rinsed
14-oz (1 x 400-g) can Chickpeas , drained and rinsed
14-oz (1 x 400-g) can Borlotti Beans or rosecoco beans, drained and rinsed
14-oz (1 x 400-g) can plum Tomatoes , squashed
2 large vegan Dark Chocolate chunks (at least 75% cocoa solids)
For the Dumplings
generous 1 cup polenta (160 g) Polenta /cornmeal
1½ cups (200 g) self- Raising Flour /self-rising flour
¼ cup (60 g) vegan Margarine or suet
1½ teaspoons Baking Powder
1 packed cup (90 g) grated vegan Cheese (such as violife)
large handful of freshly chopped Coriander /cilantro
½ teaspoon Sea Salt
⅔ cup (150 ml) unsweetened Soy Milk
To Serve
dollop of Oatly Creme Fraiche or vegan soured/sour cream

Green jackfruit & 3 bean chilli

  • Serves 6
  • Medium


  • For the Dumplings

  • To Serve



This deeply rich and satisfying recipe is pure comfort food, and the chilli/chili itself can be used in several other dishes, such as a burrito or as a fast food-style topping on burgers and hotdogs. It will keep in the fridge for up to a week and freezes well for several months. Whilst this looks like a long list of ingredients, the actual recipe is a very simple ‘chuck it all in the pot’ kind of dish.



Prepare the chilli by placing a large, heavy-based saucepan over a medium heat. Add the vegetable oil and then add the onions, celery and carrot. Sauté for 7–8 minutes, then add the garlic, red (bell) pepper and chilli/chile. Cook gently for about 10 minutes until all the vegetables are well softened.


Add the dried spices and herbs, stir well. Then add the tomato purée/paste and mix well. Cook for a few minutes before adding the jackfruit and the stock. Bring to the boil and simmer for about 10–15 minutes until the jackfruit has softened, then add all the remaining chilli ingredients, except the chocolate. Bring back to a simmer, and cook gently with a lid on for about 20–25 minutes. Add the chocolate pieces at the end of cooking and mix in well.


Meanwhile, prepare the cornbread dumplings. Mix the polenta/cornmeal, baking powder and flour together in a bowl. Rub the margarine into the flours (just add the suet loose if using). Then mix in the baking powder, vegan cheese, chopped coriander/cilantro and salt. Add the soy milk to the dry ingredients, mixing well to make a soft dough. Add a little more milk if the dumpling dough is too dry.


Dip your hands into cold water, then roll the dough into eight balls and place on top of the chilli (give the chilli a really good stir before you top it with the dumplings, using a fork to break up the jackfruit slightly if you want the pulled pork-like texture). Replace the lid and cook for another 20–25 minutes until the dumplings are risen and cooked.


Serve with a dollop of Oatly crème fraîche or vegan soured/sour cream and a green salad.


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