...or should it really be Jackfruit Sin Carne as there's no meat here!
Recipe from Nikibakes
Jackfruit Con Carne Recipe
Deliciously rich vegetarian chilli made with jackfruit from Nikibakes
Ingredients
| 1/2 teaspoon | garlic powder |
| 3 tbsp | olive/vegetable oil |
| 1 tbsp | sweet smoked paprika |
| 1 tbsp | ground cumin |
| ¼ tsp | ground coriander |
| ½ tsp | sea salt |
| ½ tsp | ground black pepper |
| 400g | tinned chopped/plum tomatoes |
| 400g | chilli beans/any beans in chilli sauce or water |
| 150ml | vegetable stock or water |
| 400g tin | of jackfruit in brine or water |
| A scattering | Aleppo chilli flakes |
| 1 teaspoon | tomato puree |
| 1 tbsp | lemon juice/lime juice/white wine vinegar |
| 400g | cooked basmati rice, to serve (optional) |
| Wedges of lime and freshly chopped coriander/parsley | |
| Greek/Coconut yoghurt, to serve |
Method
- Heat your large pan over a medium heat and add in your jackfruit. Add your oill and the spices and cook on a for 10 minutes to and break down your jackfruit.
- Tip in the tomatoes and beans and mix well. Pour in the veg stock and lemon juice or vinegar and give everything a good stir. Bring to the boil very briefly, add in your tomato puree and then reduce to a simmer. Cook for 40 minutes until the sauce has thickened and is glossy and dark red, and smells amazing.
- Serve with basmati rice or tortilla chips, cooling yoghurt and lime wedges, enjoy enjoy!
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