Jackfruit Bean Chilli

This delicious vegetarian and vegan chilli recipe makes a massive portion, so is great for batch cooking then reheating for quick lunches or evening meals, and only 345 calories per portion.

Packed with fibre and protein it’s perfect for anyone trying to take control of their weight. I love chilli any time of the year, but its particularly good when you need warming up from the inside.

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Jackfruit Bean Chilli


  • Author: Rachel Wilcock
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x

Description

Spicy vege chilli


Ingredients

Scale

Frylite

2 onions, finely chopped

6 garlic cloves, pressed

4 celery sticks, finely chopped

250g mushrooms, quartered

3 bird eye chillies

2 x 400g tins jackfruit

500g passata

400g tin chopped tomatoes

1 tbsp Squirt of tomato purée

1 tbsp balsamic vinegar

1 tbsp tomato ketchup

1 tbsp candarel

400g tin of butter beans, rinsed and drained

400g tin of black eyed beans, rinsed and drained

400g tin of kidney beans, rinsed and drained

400g tin of berlotti beans, rinsed and drained

Salt and black pepper


Instructions

  1. Spray large pan with frylite and heat on a medium heat
  2. Add chopped onions, chili, garlic and celery and fry for approx 10 mins or until softened
  3. Mix in the mushrooms and cook for another 10 mins
  4. Add the jackfruit, passata, chopped tomatoes and tomato purée and simmer until it thickens
  5. While it’s simmering mix the balsamic, ketchup and candarel in a bowl then stir it into the mix, add the beans and season
  6. Put a lid on the pan and simmer for half an hour

Notes

Serve on its own or with rice, wraps or taco shells – just make sure to add the extra calories

  • Prep Time: 20
  • Cook Time: 50

Nutrition

  • Calories: 345