Equipment
* optional
Ingredients
Main
- 15 ml coconut oil, solid or liquid
- 200 g onion, finely chopped
- 3 celery, finely chopped
- 250 g mushrooms, roughly chopped
- 5 garlic, finely chopped
- 12 g chili powder, ground
- 800 g jackfruit in brine, drained and rinsed
- 500 ml passata
- 400 g plum tomatoes, squashed
- 8 g tomato paste
- 5 ml balsamic vinegar
- 5 ml tomato ketchup
- 4 g sugar
- 400 g butter beans, drained and rinsed
- 400 g kidney beans, drained and rinsed
- 400 g black-eyed beans, drained and rinsed
- 400 g borlotti beans, drained and rinsed
- 2 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Place the coconut oil in a large saucepan and melt over medium heat.
Add the finely chopped onions and celery to the pan and sauté for 10 minutes until the vegetables are softened.
Stir in the chopped mushrooms, garlic, and chilli powder.
Continue cooking the mixture for another 10 minutes.
Add the drained jackfruit, passata, squashed plum tomatoes, and tomato paste to the saucepan.
Stir the ingredients well and simmer for 5 minutes until the sauce begins to thicken.
In a small bowl or jug, whisk together the balsamic vinegar, ketchup, and sugar.
Pour the vinegar mixture into the chilli and add the butter beans, kidney beans, black-eyed beans, and borlotti beans.
Season the chilli with salt and freshly ground black pepper to taste.
Cover the saucepan with a lid and simmer gently on low heat for 30 to 40 minutes until piping hot (74°C/165°F).
Chef's Notes
- Rinse the beans thoroughly to remove excess sodium and starch from the canning liquid.
- If the chilli is too acidic, add an extra pinch of sugar to balance the balsamic vinegar.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Thaw overnight in the refrigerator before reheating.
Reheating: Heat in a saucepan over medium heat until reaching an internal temperature of 74°C/165°F.
