vegan jackfruit chili

Vegan jackfruit chili

Surprise any meat lover with this chilli with jackfruit and red kidney beans

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  • 1 can Amaizin red kidney beans in chilisauce
  • 1/2 can of Jackfruit
  • 50 ml passata
  • 1 tbsp of shoyu or tamari
  • 1 tbsp maple syrup
  • juice and rasp of 1/2 lime
  • 1 tsp balsamico vinegar
  • 1 tbsp fresh coriander, finely chopped
  • 150 gr Amaizin Naturel tortilla chips

Getting started

  • Heat the contents of the tin of kidney beans with 50ml of passata.
  • Drain the jackfruit and add to the bean mixture. Then add the shoyu, maple syrup, balsamic vinegar and lime juice and zest.
  • Let it stew for about 15-20 minutes, until the jackfruit is soft. Pull the jackfruit apart with two forks so that the pieces become a little smaller, like pulled meat.
  • Taste and, if necessary, season further with shoyu, balsamic and/or maple syrup.
  • Serve with fresh coriander and tortilla chips.

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