Jackfruit Chilli


2 400g cans of Cooks&Co Jackfruit

1 Jar of Cooks&Co Roasted Red Peppers (Diced)

Handful of Cooks&Co Green Frenk Chillies (to taste)

400g Cooks&Co Red Kidney Beans

400g Cooks&Co Borlotti Beans

400g Cooks&Co Cannellini Beans 

1 tbsp Oil

2 Onions, diced

2 Cloves of Garlic, crushed

2 tsp Chilli Powder (to taste)

2 400g Cans of Plum Tomatoes

2 tbsp Tomato Puree

2 Tbsp Tomato Ketchup

2 Vegetable Stock Cubes

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Serves: 4


Preparation Method

1. Heat the oil in the pan and add the diced onion.

2. Cook on medium heat until soft then add the garlic and cook for a further few mintues.

3. Add the Cooks&Co Jackfruit and chili powder and fry for a few minutes.

4. Add the plum tomatoes, tomato puree, tomato ketchup, stock cubes, pulses, Cooks&Co Frenk Chillies and Roasted Red Peppers.

5. Put a lid on the saucepan and simmer on a low heat for 30-40 minutes, or until the Jackfruit is soft.

6. Serve with rice.