Vegetarian Jackfruit Pumpkin Chili

Meal: 
Lunch
Dinner
Course: 
Main
Total Time: 
30 min
Prep Time: 
5 min

A hearty and flavorful fall dish that herbivores and carnivores alike can enjoy. Pumpkin adds a kick of sweetness while adobe chilies and cayenne bring the heat. The jackfruit serves as a healthy meat alternative and the beans make this dish a filling and complete meal.

Recipe Ingredients: 
  • 1 large can of pumpkin
  • 1 can of diced tomatoes (15.5 oz.)
  • 1 can of black beans (15.5 oz.)
  • 1 can of kidney beans (15.5 oz.)
  • 1 small (3 oz) can of chilis in adobo sauce
  • 1 can of corn (15.5 oz.)
  • 1 can of green jackfruit in brine (20 oz)
  • 2 tsp. onion powder
  • ½ tsp. garlic powder
  • 1 tsp. smoked paprika (or to taste)
  • 1 tsp. chili powder (or to taste)
  • 1 tsp. cumin (or to taste)
  • ½ tsp. nutmeg (or to taste)
  • 1 tbsp. olive oil
  • Cayenne pepper powder (to taste)
Directions: 
  • Manually open the can of jackfruit and drain the excess liquid out. Using your hands, break the cubes of jackfruit down until the texture resembles shredded meat
  • Place a pot on your propane camp cooking stove and warm the olive oil
  • Add the chilis, ½ tsp. of the chili powder, and the shredded jackfruit to the pot, stirring occasionally until the texture of the jackfruit has softened (approx. 5-7 minutes)
  • Manually open all of the other cans and drain the excess liquid.
  • Add all other ingredients to the pot and bring to a simmer. Allow the mix to continue at this heat for some time (it is dependent on the type of camp stove used and the heat omitted), stirring occasionally.
  • Season to taste.
  • Once the flavor of the seasonings and chilis has come through and the jackfruit is tender, the meal can be served and enjoyed!
Cooking Tips: 

The timing for this dish varies greatly based on the type of camp-stove used, it is done when the jackfruit is tender and when the flavors are expressed. Taste-tesing along the way is recommended!