Pulled Jackfruit Chilli
If you’ve never had jackfruit before, then you definitely need to try it now! You can buy it online and it comes in two forms, young and ripened. The young jackfruit tastes savoury, and is what I’ve used here, and the ripened is a sweet fruit used in desserts. I buy this canned from Amazon here
1 tbsp olive oil
1 brown onion, diced
5 crushed garlic cloves (I like garlic a LOT. Adjust this if you’re not so keen!)
100gr diced carrots
100gr diced peppers
2 tbsp diced chillies, or use chilli flakes / powder
One can of jackfruit, these are usually 400gr cans.
2 cans of chopped tomatoes
1 tbsp tomato puree
2 cans of black beans in chilli sauce. You can use kidneys beans instead
2 tbsp liquid aminos
1 tbsp sriracha
1 tbsp brown suagr
2 tsp chilli powder, if not used instead of fresh chillies above
4 tsp cumin seeds (I also LOVE cumin. You can use 2-4 tsp)
2 tsp smoked paprika
1 tsp cayenne pepper
2 tsp liquid smoke
Juice of half a lime, to season
Polenta or rice, to serve.
Put the jackfruit in a colander and rinse it thoroughly.
Lightly fry the onion, garlic, carrot, peppers, chillies and jackfruit.
Add the tomatoes, tomato puree, beans, liquid aminos, sriracha, sugar, spices and herbs. Bring to the boil and simmer for about 30 minutes. If your beans are not in chilli sauce, add extra water or veggie stock if necessary. Do not use the brine from the beans as it will be overly salty.
Add the liquid smoke, season with salt and pepper and squeeze over the lime juice.
I love this with polenta slices, but you can have it on its own or with rice. Or wrap up in fajitas and make a mess!