Ingredients
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2–3 tablespoons Vegetable Oil
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2 Red Onion
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2 small Yellow Onions
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1 Celery
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1 large Carrots
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4 Garlic
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1 red Bell Peppers
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1 large Red Chillies
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1 teaspoon Chipotle Chile
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2 teaspoons ground Cumin
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1 teaspoon ground Coriander
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1 teaspoon hot smoked Paprika
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2 teaspoons Paprika
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1 teaspoon dried Oregano
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3 tablespoons Tomato Puree
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10-oz (1 x 280-g) can green Jackfruit
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1 litre/1 quart Vegetable Broth
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1 tablespoon dark Soy Sauce
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½ teaspoon Marmite
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9-oz (1 x 240-g) can red Kidney Beans
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14-oz (1 x 400-g) can Chickpeas
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14-oz (1 x 400-g) can Borlotti Beans
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14-oz (1 x 400-g) can plum Tomatoes
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2 large vegan Dark Chocolate
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For the Dumplings
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generous 1 cup polenta (160 g) Polenta
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1½ cups (200 g) self- Raising Flour
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¼ cup (60 g) vegan Margarine
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1½ teaspoons Baking Powder
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1 packed cup (90 g) grated vegan Cheese
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large handful of freshly chopped Coriander
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½ teaspoon Sea Salt
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⅔ cup (150 ml) unsweetened Soy Milk
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To Serve
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dollop of Oatly Creme Fraiche
Directions
This deeply rich and satisfying recipe is pure comfort food, and the chilli/chili itself can be used in several other dishes, such as a burrito or as a fast food-style topping on burgers and hotdogs. It will keep in the fridge for up to a week and freezes well for several months. Whilst this looks like a long list of ingredients, the actual recipe is a very simple ‘chuck it all in the pot’ kind of dish.
Steps
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1
Done
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Prepare the chilli by placing a large, heavy-based saucepan over a medium heat. Add the vegetable oil and then add the onions, celery and carrot. Sauté for 7–8 minutes, then add the garlic, red (bell) pepper and chilli/chile. Cook gently for about 10 minutes until all the vegetables are well softened. |
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2
Done
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Add the dried spices and herbs, stir well. Then add the tomato purée/paste and mix well. Cook for a few minutes before adding the jackfruit and the stock. Bring to the boil and simmer for about 10–15 minutes until the jackfruit has softened, then add all the remaining chilli ingredients, except the chocolate. Bring back to a simmer, and cook gently with a lid on for about 20–25 minutes. Add the chocolate pieces at the end of cooking and mix in well. |
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3
Done
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Meanwhile, prepare the cornbread dumplings. Mix the polenta/cornmeal, baking powder and flour together in a bowl. Rub the margarine into the flours (just add the suet loose if using). Then mix in the baking powder, vegan cheese, chopped coriander/cilantro and salt. Add the soy milk to the dry ingredients, mixing well to make a soft dough. Add a little more milk if the dumpling dough is too dry. |
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4
Done
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Dip your hands into cold water, then roll the dough into eight balls and place on top of the chilli (give the chilli a really good stir before you top it with the dumplings, using a fork to break up the jackfruit slightly if you want the pulled pork-like texture). Replace the lid and cook for another 20–25 minutes until the dumplings are risen and cooked. |
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5
Done
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Serve with a dollop of Oatly crème fraîche or vegan soured/sour cream and a green salad. |
