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Chili con jackfruit

One of the best-known dishes from Central America, but a modern, vegetarian and vegan variant.

Makes 4300g.

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Allergens and dietary requirements

  • Celery
  • Vegan

Ingredients

800
g
jackfruit, canned
40
g
sunflower oil
800
g
canned kidney beans
400
g
red sweet pepper, cut in brunoise
400
g
yellow bell pepper, cut in brunoise
800
g
onion, cut in brunoise
200
g
celery, cut in brunoise
80
g
tomato purée
10
cloves
garlic, finely cut
2
tbsp
chili powder
2
tbsp
ground cumin
2
tbsp
mild paprika powder
1.5
tbsp
fennel powder
1
tbsp
oregano
2
tbsp
salt
1500
ml
vegetable stock
as needed
salt and pepper

Scale recipe

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