A vegetarian (nay, vegan!) yet beanless take on 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.
Indian-Spiced Pumpkin and Jackfruit Chili
- 2 tablespoons olive oil
- 1 cup finely diced onion
- 2 tablespoons 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 565 g jackfruit, packed in water or brine, rinsed and drained
- 1 cup root beer
- 1 can, 15 ounces, or 425 g crushed tomatoes
- 1/2 cup 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.