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.
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)
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!
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!