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Chilli sin carne with jackfruit
20 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 295
  • Fat about 8g
  • Carbohydrates about 39g
  • Protein about 15g
This is needed
This is needed for 4 people
To toast the spices
  • 1 tsp dried oregano
  • 1 tbsp rapeseed oil
  • 1 tsp cumin
  • 2 tsp paprika
  • 0.25 tsp chilli flakes
  • 2 garlic clove, finely chopped
  • 1 red onion, finely chopped
  • 0.5 red peppers, cut into cubes
  • 1 tin jackfruit (approx. 400 g), drained
  • 1 tin corn kernels (approx. 140 g, drained
  • 1 tin chopped tomatoes (approx. 400 g)
  • 1 tin red kidney beans (approx. 250 g), rinsed, drained
  • 2.25 dl water
  • 1 tsp salt
  • 1 tbsp cocoa powder
To serve
  • 1 lime, the whole juice
  • 0.5 bunch coriander, torn into pieces
  • 100 g coconut milk yoghurt
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And that's how it's done
And that's how it's done
To toast the spices
Heat the oil in a frying pan. Add the oregano, cumin, paprika and chilli flakes, toast for approx. 1 min. while stirring, reduce the heat.
Add the garlic and onion to the spices, sauté briefly. Add the pepper and jackfruit, cook for approx. 5 mins. Add the tomatoes, beans, sweetcorn and cocoa, pour in the water, bring to the boil, season with salt. Reduce the heat, cover and simmer for approx. 30 mins.
To serve
Mix in the lime juice. Plate up the chilli, garnish with yoghurt and coriander.

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