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