Smoky Jackfruit Chilli

As winter approaches, warmer food is normally craved.  After a winters walk coming back to a slow cooked chilli is just the thing.  This recipe is a vegan recipe, high in fibre, good source of potassium and 6% of daily iron just from the chilli.

1tbsp olive oil

1 large red onion, peeled and sliced

400g frozen butternut squash

6 cloves of garlic, peeled and finely chopped

2 large mild red chillies, finely chopped

400g tin jackfruit, rinsed and drained

1tbsp ground cumin

1tbsp smoked paprika

1 cinnamon stick

400g tinned tomatoes

1tbsp tomato puree

1 cup water

1 vegetable stock cube

1tsp dried oregano

1tsp dried thyme

1 tbsp cacao powder

1tbsp maple syrup

1 tin mixed beans in water, rinsed and drained.



Add all ingredients to the slow cooker and cook on medium  for 6 hours, remove the cinnamon stick and breakup the jackfruit.  Serve with brown basmati rice  and a portion of green veg.




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