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Chilli sin carne with jackfruit
45 m active | 45 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 tbsp rapeseed oil
  • 1 tsp cumin
  • 2 tsp paprika
  • 0.25 tsp chilli flakes
  • 1 tsp dried oregano
  • 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 chopped tomatoes (approx. 400 g)
  • 1 tbsp cocoa powder
  • 1 tin corn kernels (approx. 140 g, drained
  • 1 tin red kidney beans (approx. 215 g), rinsed, drained
  • 2.25 dl water
  • 1 tsp salt
To serve
  • 1 lime *-*
  • 100 g coconut milk yoghurt
  • 0.5 bunch coriander, torn into pieces
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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.