Vegan Chili con Jackfruit

Chili con Jackfruit

Preparation: 120 mins
Cooking: 50 mins
For 2 servings


Marinate jackfruit

  • 300 g young green jackfruit
  • 1 tbsp coconut oil
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp paprika powder
  • 1 tsp cayenne pepper
  • 1 tsp vegetable stock
  • Pinch of pepper
  • 1 red bell pepper
  • 1 can of peeled tomatoes (250 g)
  • 1 red onion
  • 1 garlic clove
  • 1 red chilli
  • Bunch of parsley
  • 500 ml vegetable broth
  • 1/2 tsp cumin
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp cocoa powder
  • 250 g kidney beans (cooked)
  • Olive oil, salt, pepper


  1. Wash the jackfruit under running water and squeeze out the liquid. Then spread on a tea towel to dry.
  2. After that, put the jackfruit together with all the ingredients of the marinade in a freezer bag and mix everything thoroughly. While doing this, crush the jackfruit into small pieces. Then seal the bag airtight for at least 2 hours - or overnight - in the refrigerator.
  3. Dice the bell pepper. Chop the tomatoes, onion and garlic clove into small pieces. Cut the chili into fine rings. Chop the parsley.
  4. In a large saucepan over medium heat, saute the onion in 2 tablespoons olive oil for 5 minutes until translucent. Add the chili and garlic and sauté for 1 minute.
  5. Add the marinated jackfruit and bell pepper to the pot and sauté for 5 - 10 minutes until a few toasty aromas appear. Stir occasionally. If the jackfruit sticks to the bottom of the pot, deglaze with a small shot of vegetable broth and loosen everything from the bottom.
  6. Season with cumin, thyme, oregano, parsley, cocoa powder, 1TL salt and a good pinch of pepper and stir well.
  7. Then deglaze with half of the vegetable broth, stir thoroughly and let it boil down for a few minutes.
  8. Finally, add the kidney beans, tomatoes and the remaining vegetable broth. Simmer over low to medium heat with a lid on for 30 minutes. Season to taste with salt and pepper.

About this recipe

A traditional chili that comes very close to the original recipe in this variation with jackfruit. It only takes a large pot and a little time to transform the many ingredients into a spicy and hot stew.