Chilli Con Vegitane Vegan Recipe

@baldchefnick Chilli Con Vegitane

Vegan recipe Chilli Con Vegitane, using delicious jack fruit. This very tasty dish is bursting with flavour, very warming and satisfying.

It takes some cooking to get full flavour and correct texture but it’s well worth it.

Serves 4-6

Prep time :                 15 minutes

Cooking time :             90 minutes


Vegan Recipe

1 Large Red Onion – finely chopped

2 Garlic Cloves – crushed

1 Red Bell Pepper – roughly chopped

2 Tbsp of Olive Oil

2 Tsp of Red Chilli Powder (mild or hot your choice)

2 Tsp Paprika

1 Tbsp Ground Cumin

500g Fresh Jack fruit (or tinned)

1 Vegetable Stock Cube (or pod)

1 Tin of Chopped Tomatoes

1 Cup of Red Lentils

6 Small Cubes of Very Vegan Dark Chocolate

2 Tbsp of Tomato Puree

1 Tsp Dry Marjoram

1 Tin Red Kidney Beans (drained)

1 Glass of Vegan Red Wine

1 Glass of Water


A handful of fresh basil leaf chopped


Take a large sturdy pan, add the oil and crank the heat up to medium. Add your onions (sizzling as they hit the oil) and fry to a nice softened translucent colour. Add in your chopped red bell pepper and season with salt and pepper.

Throw in your crushed garlic stirring constantly, then add the tomato puree and cook it out. Spice it up adding the chilli, paprika and the cumin.

Take a moment to breath in and smell the flavour.

Tear up and toss in your jack fruit. Mix it all in and stir well.

Splosh in your vegan red wine and deglaze the pan dissolving all the stuck on flavours. Pour in the tin of chopped tomatoes, kidney beans and add a vegetable stock cube and yes – mix in well.

At this point add the red lentils and then the chocolate and marjoram. Then In with a glass of water, stir the mixture and reduce.

Cook the mixture slowly for hour in the pan making sure you don’t let it catch by stirring regularly or you can put it in an oven on low heat, or slow cooker for a few hours.

This delicious vegan recipe is ready when the jack fruit and beans are tender. If there is too much liquid just put in pan and reduce on the hob.

Serve with chapati or flat breads and whole grain rice.

@baldchefnick tips n tricks

The flavour increases if you can leave it in the fridge until the next day, make sure if cooking and reducing in a pan it doesn’t stick or burn on the bottom by stirring constantly. You can dice your jack fruit if you don’t like large pieces like me.

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