Home » Stews » Chili » Joni Newman’s Indian Spiced Chili
Join my FREE 5 Day Instant Pot Email Challenge - it will help you get get it out of the box and get cooking!

Joni Newman’s Indian Spiced Chili

by 18 Comments

Share on PinterestShare on RedditShare on LinkedInShare on WhatsAppShare on Pocket
Jump to Recipe

Photo by Wade Hammond

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 – this  Indian Spiced Chili will definitely brighten my evening!

Jackfruit is a wonderful vegan addition. Once cooked it turns into something that looks like shredded meat making it perfect in chili or bbq.

The jackfruit we use is young jackfruit in brine that you can buy in cans at an Asian market or Trader Joes. You do not want to use the sweet jackfruit – it’s not the same thing and is not good in savory dishes.

2074 × 2560Images may be subject to copyright. Learn More Fusion Food in the Vegan Kitchen

Joni pairs the jackfruit with Indian spices like garam masala, coriander, turmeric. It also has some of the same great flavors you expect from a traditional chili.

She does spice it up with red chilies and fresh jalapeños so it will satisfy your spicy cravings too.

Joni Newman's Indian-Spiced Chili

Joni Newman's Indian-Spiced Chili

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Joni’s Indian-Spiced Pumpkin and Jackfruit Chili adds in the delicious 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.

Ingredients

  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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.
Nutrition Information

Amount Per Serving Calories 137Saturated Fat 1gSodium 381mgCarbohydrates 18gFiber 3gSugar 11gProtein 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kathy Hester

More Recipes to Try

Share on PinterestShare on RedditShare on LinkedInShare on WhatsAppShare on Pocket

Reader Interactions

Comments

  7. Rusty M

    Thanks for the chance. I will definitely try this. If you recommend it I’m sure it will be good. I’ve never been steered wrong by any of your cookbooks!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe