Joni Newman’s new book, Fusion Food in the Vegan Kitchen, pulls together wonderful combinations of at least two cultures in each recipe. It was supposed to snow here today and it’s a little dreary and this chili will definitely brighten my evening! Be sure to scroll to the bottom of the post to enter to win your own copy.
Jackfruit is a wonderful vegan addition because once cooked it turns into something that looks like shredded meat making it a natural substitute in chili or bbq. The jackfruit used is in fact young brined jackfruit that you can buy in cans at an Asian market. You do not want to use the sweet jackfruit – it’s not the same thing. You should know that jackfruit is not what adds spice to this chili, by itself it is very mild.
Joni’s Indian-Spiced Pumpkin and Jackfruit Chili adds in the dellicious jackfruit and pairs it with Indian spices like garam masala, coriander, turmeric. Don’t worry it still has some of the same great flavors you expect from a traditional chili such as chili powder, cumin. She also spices it up with red chilies and fresh jalapeño making it the perfect recipe to add some fire into your winter.
Let me know if you like this recipe as much as I do. Many thanks to Joni and Fair Winds Press for letting me put the recipe on Healthy Slow Cooking!
Joni Newman’s Indian-Spiced Pumpkin and Jackfruit Chili from Fusion Food in the Vegan Kitchen
Yield: 4.00 servings
Prep time: 10 minutes
Cook time: 25 minutes
This delicious recipe is from Joni Newman’s new book: Fusion Food in the Vegan Kitchen and the photo is by Wade Hammond. Get her amazing book here.
- 2 tablespoons (30 ml) olive oil
- 1 cup (160 g) finely diced onion
- 2 tablespoons (20 g) minced garlic
- 1 fresh jalapeño, finely diced
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 ⁄2 teaspoon ground coriander
- 1 ⁄2 teaspoon turmeric
- 1 ⁄2 teaspoon ground cumin
- 1 ⁄4 teaspoon red pepper flakes, or to taste
- 1 can (20 ounces, or 566 g) jackfruit, packed in water or brine, rinsed and drained
- 1 cup (235 ml) all-natural root beer (not diet!)
- 1 can (15 ounces, or 425 g) crushed tomatoes
- 1 ⁄2 cup (122 g) pumpkin purée
- salt and pepper to taste
- nondairy sour cream, for serving (optional)
- chopped cilantro, for serving (optional)
Heat the olive oil in a pot over medium-high heat. Add the onion and sauté for 2 to 3 minutes, until fragrant. Add the garlic and sauté an additional 2 to 3 minutes. Add the jalapeño, chili powder, garam masala, coriander, turmeric, and red pepper flakes. Stir to combine.
Add the jackfruit and toss to combine. Use the edge of your spoon or spatula to break up the jackfruit as it cooks. Continue to cook for an additional 2 minutes. Add the root beer, tomatoes, and pumpkin. Stir to combine.
Reduce the heat to low, and continue to cook, constantly stirring, until the jackfruit is stringy and tender, about 10 minutes. Season with salt and pepper. Serve garnished with nondairy sour cream and chopped cilantro.