Total fat Saturates Salt Sugar Protein10.6g 6.5g 0.4g 11. 6 g 27. 5gJackfruit chilli bowls
Serves 4 | Prep 25 mins | Cook 1 hr 15 mins | Calories 799 (per serving)FOR THE CHILLI
2 tbsp coconut oil
1 onion, peeled, diced
1 red pepper, cored,
seeded, diced
1 jalapeño chilli,
seeded, minced
2 garlic cloves,
peeled, minced
1 tsp dried oregano
1 tsp red chilli powder
2 tsp smoked paprika
2 tsp ground cumin
1 tsp ground coriander
600g (3 cups) tinned
jackfruit, in water
or brine, drained
600g (3 cups) tinned
chopped tomatoes
200g (1 cup) tomato
passata400g (1¾ cups) tinned red
kidney beans, drained
200ml (1 cup) vegetable
stock
juice of 1 lime
1 tbsp maple syrup
salt and freshly ground
black pepper
TO SERVE
250g (1½ cups) brown
rice, rinsed several
times, drained
200g (2 cups) runner
beans
grated zest of 1 lime
lime wedges
2 little gem lettuce,
chopped
2 spring onions,
sliced on the bias
1 jalapeño chilli, sliced
red chilli lakes1 For the jackfruit chilli: Melt the
coconut oil in a large saucepan set
over a medium heat until hot.
2 Add the onion, red pepper,
jalapeño and a pinch of salt,
sautéing until softened, about
5-6 minutes.
3 Stir in the garlic, cook for 2 minutes,
then stir in the oregano and spices.
Continue to cook for 2 minutes
until the spices are aromatic and
slightly darkened in appearance.
4 Stir in the jackfruit, chopped
tomatoes, passata, kidney beans,
stock, lime juice, maple syrup and
some salt and pepper to taste.
5 Bring to the boil before reducing
to a gentle simmer. Cook steadily
for about 1 hour until the chilli is
thickened; stir from time to time.
6 When ready, shred the jackfruit
with forks and season the chilli with
salt and pepper to taste. Cover and
keep warm over a very low heat.7 To serve: Combine the rice with
750ml (1¼pt) water and 1 tsp salt
in a heavy-based saucepan. Bring
to a boil, cover, then cook over a
low heat until the rice is tender
and has absorbed the water, about
20 minutes.
8 Remove from the heat, scatter the
runner beans on top of the rice,
then cover again. Allow to cool for
10 minutes.
9 After 10 minutes, remove the
beans from the rice and cut into
sections. Fluff the rice with a fork to
separate the grains before dividing
between bowls.
10 Serve the chilli on the side of
the rice. Garnish the bowls with
runner beans, lime wedges, lime
zest, chopped lettuce, spring onion
slices, jalapeño slices and some
chilli flakes.Recipe development and food photography © Stockfood, The Food Media Agency