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Joni Newman’s Indian Spiced Chili

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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.

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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.

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Joni Newman's Indian-Spiced Chili

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 4 servings
Calories: 137
Author: Kathy Hester

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

  • 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.

Nutrition

Calories: 137kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 381mg | Fiber: 3g | Sugar: 11g

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Comments

  7. 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

  15. I have heard of jack fruit but never seen it. Where do you buy it from? I love chili/stew/curries like this!

    Reply

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