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Home » Book Review » Joni Newman’s Indian Spiced Chili

Joni Newman’s Indian Spiced Chili

January 19, 2019 by Kathy Hester 18 Comments

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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 Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 137 kcal
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

  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.

More Recipes to Try

  • Butternut Squash And Kale Lo Mein With Crispy Tofu
  • Easy Vegan Menu Plan Keeps Your Tastebuds Happy All Week
  • Vegan Instant Pot Black-Eyed Pea Curry with Spinach
  • Super Easy Tofu Stir-fry Using a Kale Salad Kit!

Filed Under: Book Review, Chili, Main Course, Winter Tagged With: Chili, Fusion Food in the Vegan Kitchen, Indian, indian spiced pumpkin and jackfruit chili, jackfruit, joni newman, pumpkin, recipe, Vegan, vegan mofo

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Comments

  1. Valerie says

    February 26, 2014 at 11:46 am

    That looks simply delicious! Root beer as an ingredient? That’s a new one!

    Reply
  2. Angela @ Canned Time says

    February 26, 2014 at 11:47 am

    Like using jack fruit for pulled pork substitute.

    Reply
  3. Ioana says

    February 26, 2014 at 11:56 am

    Sounds very exotic and yummy!! I LOVE Indian food!

    Reply
  4. valerie theberge says

    February 26, 2014 at 2:33 pm

    I never had it before.
    Thanks 🙂

    Reply
  5. Mandy says

    February 26, 2014 at 3:13 pm

    Cannibal Corpse Crock Pot!! Vegan pulled “pork” has to be my favorite jackfruit recipe!!

    Reply
  6. Malgorzata says

    February 26, 2014 at 3:39 pm

    I’ve never had one.

    Reply
  7. Rusty M says

    February 26, 2014 at 6:39 pm

    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
  8. Wendyj says

    February 26, 2014 at 8:35 pm

    Never tried jackfruit – something I need to rectify. 🙂

    Reply
  9. Lydia Greenfield says

    February 27, 2014 at 3:55 am

    I haven’t tried it before but I’ve been hearing a lot of good things about it.

    Reply
  10. Corrine G says

    February 27, 2014 at 3:56 am

    I haven’t tried it yet but I’d like too.

    Reply
  11. Kelly G. says

    February 27, 2014 at 9:05 am

    I haven’t tried it! Curious now though…

    Reply
  12. charj says

    February 27, 2014 at 4:54 pm

    I really like this Peppered Maple Jackfruit Bacon

    Reply
    • Kathy Hester says

      March 4, 2014 at 10:37 am

      Somer makes the best recipes!

      Reply
  13. Crista says

    February 27, 2014 at 10:05 pm

    this recipe looks AMAZING!!!

    Reply
  14. Rachel Cascada says

    March 1, 2014 at 9:24 am

    Canned coconut milk would be good instead of cream!! This looks so yummy!!

    Reply
  15. Emelie says

    March 1, 2014 at 7:49 pm

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

    Reply
    • Kathy Hester says

      March 4, 2014 at 10:35 am

      I get mine in cans at the Asian market.

      Reply
  16. Simona says

    March 4, 2014 at 9:56 am

    I’ve never had it but I’ve (FINALLY) seen it in an asian shop and plan on giving it a try soon…

    Reply

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