Jackfruit Brisket Cowboy Chilli

Ingredients

• 2 cans of young green jackfruit
• 1 red pepper, diced
• 1 can of kidney beans
• ½ tablespoon ground cumin
• 2 tablespoons sunflower oil
• 2 large red onions, chopped roughly
• 4 cloves of garlic, chopped
• ½ tablespoon chilli flakes
• ½ tablespoon chilli powder
• ½ tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon brown sugar
• 1½ tablespoons Marmite
• ½ tablespoon salt
• 1½ tablespoons tomato puree
• 400 ml boiling water
• ½ cup sliced fresh coriander
• 1 lime, juiced

Method

To prepare the jackfruit, drain all the water/brine from the tins and use a fork to finely chop to ‘shreds’. Press the shreds dry using paper towels, removing as much liquid as possible.

Add oil, medium heat, to a high-sided saucepan and add the onions, cooking until translucent. Add half the chopped red pepper and garlic, then cook for 5 minutes.

Add the cumin, chilli powder and oregano and cook for another 5 minutes, stirring regularly.

Add the sugar, Marmite, tomato puree and salt, then top with water. Bring to the boil and simmer for 5 minutes.

Blend the mix with a hand blender until smooth.

Put the mix back on the hob, and add in the jackfruit and coriander, bringing to the boil and simmering for another 10 minutes.

Finally, add the kidney beans, the rest of the red pepper and lime juice and simmer for 10 mins, until you’ve got a thick chilli texture.

Once cooked, this versatile chilli can be eaten straight away, popped in the fridge for a couple of days or be batch frozen. Serve with steamed rice, add to nachos or tacos, or for full Biff’s-style indulgence, pour over cooked fries, top with your favourite vegan cheese and put under the grill until the cheese melts for the ultimate vegan chilli cheese fries.