Serves/Yields: 4 servings
This chili received some awesome feedback at my neighborhood chili cook-off. I made this
without beans (true chili has no beans!), but I think the addition of beans or lentils could
prove fantastic in this chili.
*Gluten Free
*Soy Free
*NutFree
Ingredients for Indian-Spiced Pumpkin and Jackfruit Chili:
- 2 tablespoons (30 ml) olive oil
- 1 cup (160 g) fi nely diced onion
- 2 tablespoons (20 g) minced garlic
- 1 fresh jalapeño, fi nely diced
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon red pepper flakes, or to taste
- 1 can (20 ounces, or 566 g)jackfruit, packed in water or brine, rinsed and drained
- 1 cup (235 ml) all-natural root beer (not diet!)
- 1 can (15 ounces, or 425 g) crushed tomatoes
- ½ cup (122 g) pumpkin purée
- Salt and pepper to taste
- Nondairy sour cream, for serving (optional)
- Chopped cilantro, for serving (optional)
Instructions
- Heat the olive oil in a pot over medium-high heat.
- Add the onion and sauté for 2 to 3 minutes, until fragrant.
- Add the garlic and sauté an additional 2 to 3 minutes.
- Add the jalapeño, chili powder, garam masala, coriander, turmeric, and red pepper flakes.
- Stir to combine.
- Add the jackfruit and toss to combine.
- Use the edge of your spoon or spatula to break up the jackfruit as it cooks. Continue to cook for an additional 2 minutes.
- Add the root beer, tomatoes, and pumpkin.
- Stir to combine.
- Reduce the heat to low, and continue to cook, constantly stirring, until the jackfruit is stringy and tender, about 10 minutes.
- Season with salt and pepper.
- Serve garnished with nondairy sour cream and chopped cilantro.