Jackfruit and Bean Chilli with Spicy Avocado Purée
TM6 TM5

Jackfruit and Bean Chilli with Spicy Avocado Purée

3.9 (15 ratings)

Ingredients

Spicy Avocado Purée

  • 330 g ripe avocados (2-3 large)
  • 20 g fresh coriander, leaves only, reserving stalks, cut in pieces (2 cm)
  • 2 spring onions (approx. 35 g), finely chopped
  • 30 g lime juice, freshly squeezed (approx. 1 lime)
  • 1 red chilli, halved, deseeded
  • 1 pinch fine sea salt
  • 1 pinch ground black pepper

Jackfruit and Bean Chilli

  • 20 g olive oil
  • 120 g onions, quartered
  • 120 g carrots, cut in pieces (2 cm)
  • 60 g celery, cut in pieces (2 cm)
  • 1 red pepper (approx. 160 g), cut in pieces (3 cm)
  • 150 g chestnut mushrooms, halved
  • 2 garlic cloves
  • 1 tsp chilli powder, mild
  • 1 tsp paprika
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 400 g tinned chopped tomatoes
  • 225 g tinned young jackfruit, in brine, rinsed, drained, cut in pieces (2-3 cm) (1 x 400 g tin, see tip)
  • 240 g tinned chickpeas, rinsed, drained (1 x 400 g tin)
  • 240 g tinned kidney beans, rinsed, drained (1 x 400 g tin)
  • 6 flour tortillas, wholemeal
  • ½ tsp fine sea salt
  • 2 pinches ground black pepper
  • fresh coriander leaves, for garnishing

Nutrition
per 1 portion
Calories
2101 kJ / 502 kcal
Protein
15 g
Carbohydrates
54 g
Fat
22 g
Saturated Fat
4 g
Sodium
630 mg

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