Jackfruit takes the place of meat in this plant-based, flavourful vegan chili. It’s a perfect comfort meal for the cooler weather.
2 cans young jackfruit
2 Tbsp olive or avocado oil
1/4 cup red bell pepper, diced
1 1/2 cups tomatoes, diced
2 cups celery, diced
2 cups carrots, diced
1 medium red onion, finely diced
3 cloves garlic, minced
2 tsp sea salt
1 small can tomato paste (180 ml)
2 cups vegetable stock
1 can chickpeas, drained
1 can black beans, drained
1 Tbsp maple or coconut sugar
1 drop food grade oregano oil or 2 tsp fresh oregano, chopped
1/2 tsp crushed chili pepper
1 tsp ground true cinnamon
1 tsp ground cumin
2 tsp ground coriander
Cashew coconut sour cream
1 avocado, sliced
2-3 green onions, finely sliced
Fresh cilantro leaves
Freshly ground black peppercorns
Strain and rinse the young jackfruit.
In a large pot, bring water to a boil and cook jackfruit for 20 minutes or until tender.
Once tender, strain the jackfruit then crush with a potato masher or back of a wooden spoon until shredded to desired texture.
In a large skillet heat 2 Tbsp of oil over medium-high heat.
Add red onions and sauté for 3 minutes.
Add red pepper, celery, carrots, garlic and salt and sauté for 10 minutes until vegetables are tender.
Add diced tomatoes, tomato paste, vegetable stock, chickpeas, black beans, sugar, oregano and spices.
Reduce heat and simmer covered for 30 minutes stirring occasionally.
Add shredded jackfruit and mix well until fully coated.
Garnish with cashew coconut sour cream, sliced avocado, green onions, fresh cilantro and ground black pepper and serve over rice or with bread.
This article was sourced from chasorganics.com