Indian-Spiced Pumpkin and Jackfruit Chili

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.
By | December 22, 2015


Soy Free
Gluten Free
Nut Free

Yield: 6 to 8 servings

2 tablespoons (30 ml) olive oil
1 cup (160 g) finely diced onion

2 tablespoons (20 g) minced garlic
1 fresh jalapeño, finely diced
1 teaspoon chili powder
1 teaspoon garam masala
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/4 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
1/2 cup (122 g) pumpkin purée 
salt and pepper to taste
vegan sour cream, for serving (optional) 
chopped cilantro, for serving (optional)

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.

Excerpted from Fusion Food in the Vegan Kitchen by Joni Marie Newman. (Fair Winds Press, 2013)

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