Rich Jackfruit Non Carne Vegan Chilli

Name: Rich Jackfruit Non Carne Vegan Chilli
Total time: 1 h
Cuisine: Vegan
Ingredients: 2 tbsps of coconut oil; 2 white onions, finely chopped; 3 celery sticks, finely chopped; 2 red bell peppers, roughly chopped; 2 garlic cloves, finely chopped; 2 tsp of smoked paprika, or to taste; 1 tsp of oregano plus extra for garnish; 1/2 tsp of garlic powder; 1 tsp of Urfa chilli flakes, for garnish (optional); 400g of jackfruit in brine, drained and rinsed; 400g tin of tomatoes; ½ tbsp of tomato puree; 1 tsp balsamic vinegar; 1 tsp of Elements for Life coconut blossom sugar; 50g of&nbsp; Elements for Life raw cacao paste&nbsp; grated or chopped finely, plus extra for garnish; 400g of mixed beans, drained and rinsed; 1 tsp of salt and freshly ground black pepper; A couple teaspoons of coconut yoghurt, to serve; A few wedges of lime, to serve

cacao paste chilli coconut oil lime

March 11, 2021 0 Comments

You really need this Jackfruit Non Carne in your life, no really, you honestly do. It's rich, smooth and very easy to make! Our raw cacao paste brings an umami richness that is the perfect addition to the chilli and tomatoes.

rich jackfruit non carne vegan chilli with cacao paste

Ingredients

2 tbsps of coconut oil
2 white onions, finely chopped
3 celery sticks, finely chopped
2 red bell peppers, roughly chopped
2 garlic cloves, finely chopped
2 tsp of smoked paprika, or to taste
1 tsp of oregano plus extra for garnish
1/2 tsp of garlic powder
1 tsp of Urfa chilli flakes, for garnish (optional)
400g of jackfruit in brine, drained and rinsed
400g tin of tomatoes
½ tbsp of tomato puree
1 tsp balsamic vinegar
1 tsp of Elements for Life coconut blossom sugar
50g of Elements for Life raw cacao paste grated or chopped finely, plus extra for garnish
400g of mixed beans, drained and rinsed
1 tsp of salt and freshly ground black pepper
A couple teaspoons of coconut yoghurt, to serve
A few wedges of lime, to serve

Method

Melt the coconut oil in a very large saucepan over a medium heat. Add the onions and celery and fry for 10 minutes, or until soft. Mix in the bell peppers, garlic and spices and cook for a further 10 minutes.
Stir in the jackfruit, chopped tomatoes and tomato purée. Simmer for a few minutes, until thickened, you may wish to add water (fill up the empty chopped tomato tin with water for a good amount of water) if you like your chilli a little thinner.
Meanwhile, add your balsamic vinegar and coconut sugar into the sauce.
Add the beans and the grated raw cacao paste and season well.
Put a lid on the saucepan and slowly simmer the chilli on a low heat for 30–40 minutes.
Serve right away with a dollop of coconut yoghurt and freshly grated raw cacao paste on top and extra spices.

Enjoy enjoy xx

rich jackfruit non carne vegan chilli

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About The Author

Niki Behjousiar is a recipe creator and founder of nikibakes. Niki has been blogging for over 10 years and has a passion for gluten-free and dairy-free recipes. She’s a Persian chef who loves all things spice and particularly enjoys Asian and South American cuisine. She’s always on the lookout for fresh and delicious flavour combinations and uses our spices daily in her cooking and on her blog.

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