Equipment
* optional
Ingredients
Main
- 15 ml coconut oil, solid or liquid
- 200 g onion, finely chopped
- 3 celery, finely chopped
- 250 g mushrooms, roughly chopped
- 5 garlic, finely chopped
- 12 g chili powder, ground
- 800 g jackfruit in brine, drained and rinsed
- 500 ml passata
- 400 g plum tomatoes, squashed
- 8 g tomato paste
- 5 ml balsamic vinegar
- 5 ml tomato ketchup
- 4 g sugar
- 400 g butter beans, drained and rinsed
- 400 g kidney beans, drained and rinsed
- 400 g black-eyed beans, drained and rinsed
- 400 g borlotti beans, drained and rinsed
- 2 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 769 kcal
- Protein
- 37 g
- Carbohydrates
- 147 g
- Fat
- 8 g
- Fiber
- 34 g
- Sugar
- 59 g
- Sodium
- 2660 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 3083 mg
- Calcium
- 300 mg
- Iron
- 23.5 mg
- Magnesium
- 150 mg
- Phosphorus
- 365 mg
- Zinc
- 2.9 mg
- Vitamin A
- 130 mcg
- Vitamin C
- 67 mg
- Vitamin D
- 3.2 mcg
- Vitamin E
- 4.2 mg
- Vitamin K
- 26 mcg
- Vitamin B6
- 1.3 mg
- Thiamin
- 1.06 mg
- Riboflavin
- 0.51 mg
- Niacin
- 6.6 mg
- Folate
- 122 mcg
- Water
- 566 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the coconut oil in a large saucepan and melt over medium heat.
Add the finely chopped onions and celery to the pan and sauté for 10 minutes until the vegetables are softened.
Stir in the chopped mushrooms, garlic, and chilli powder.
Continue cooking the mixture for another 10 minutes.
Add the drained jackfruit, passata, squashed plum tomatoes, and tomato paste to the saucepan.
Stir the ingredients well and simmer for 5 minutes until the sauce begins to thicken.
In a small bowl or jug, whisk together the balsamic vinegar, ketchup, and sugar.
Pour the vinegar mixture into the chilli and add the butter beans, kidney beans, black-eyed beans, and borlotti beans.
Season the chilli with salt and freshly ground black pepper to taste.
Cover the saucepan with a lid and simmer gently on low heat for 30 to 40 minutes until piping hot (74°C/165°F).
Chef's Notes
- Rinse the beans thoroughly to remove excess sodium and starch from the canning liquid.
- If the chilli is too acidic, add an extra pinch of sugar to balance the balsamic vinegar.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Thaw overnight in the refrigerator before reheating.
Reheating: Heat in a saucepan over medium heat until reaching an internal temperature of 74°C/165°F.
Troubleshooting
Chilli is too watery
Cause: Lid was kept on during the entire cooking process or vegetables released excess moisture.
Fix: Remove the lid and increase heat slightly to reduce the liquid until the desired consistency is reached.
Prevention: Simmer the chilli uncovered for the final 15 minutes to allow evaporation.
Cultural Context
A modern plant-based adaptation of traditional Tex-Mex chilli, utilizing jackfruit to mimic the shredded texture of meat.
