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.
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
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
Valerie says
That looks simply delicious! Root beer as an ingredient? That’s a new one!
Angela @ Canned Time says
Like using jack fruit for pulled pork substitute.
Ioana says
Sounds very exotic and yummy!! I LOVE Indian food!
valerie theberge says
I never had it before.
Thanks 🙂
Mandy says
Cannibal Corpse Crock Pot!! Vegan pulled “pork” has to be my favorite jackfruit recipe!!
Malgorzata says
I’ve never had one.
Rusty M says
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!
Wendyj says
Never tried jackfruit – something I need to rectify. 🙂
Lydia Greenfield says
I haven’t tried it before but I’ve been hearing a lot of good things about it.
Corrine G says
I haven’t tried it yet but I’d like too.
Kelly G. says
I haven’t tried it! Curious now though…
charj says
I really like this Peppered Maple Jackfruit Bacon
Kathy Hester says
Somer makes the best recipes!
Crista says
this recipe looks AMAZING!!!
Rachel Cascada says
Canned coconut milk would be good instead of cream!! This looks so yummy!!
Emelie says
I have heard of jack fruit but never seen it. Where do you buy it from? I love chili/stew/curries like this!
Kathy Hester says
I get mine in cans at the Asian market.
Simona says
I’ve never had it but I’ve (FINALLY) seen it in an asian shop and plan on giving it a try soon…