Braised Jackfruit Chilli — a plant-based Mexican recipe by BOSH!
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Braised Jackfruit Chilli

This braised jackfruit chilli is one we keep coming back to, and honestly it's become a bit of a staple in both our kitchens. The jackfruit pulls apart beautifully and soaks up all those smoky, spiced flavours so well that it's hard to believe there's no meat involved. You get this incredible depth from the braise, rich tomatoes, warming chilli heat and a texture that's genuinely satisfying. It's the kind of bowl that makes people lean in and go 'wait, what is this?' in the best possible way. If you're looking for a proper weeknight dinner that punches way above its weight, this is the one.

Cook: 45 min
Serves 6

Before You Start

  • Preheat oven to 180°C
  • Large baking tray lined with parchment
  • Large saucepan or wok
  • Small bowl
  • Food processor (optional but useful for chopping vegetables)

Ingredients

  • 2 tsp chilli powder
  • ½ tsp salt
  • 2 tsp ground cumin
  • ¼ tsp allspice
  • ¼ tsp ground cinnamon
  • 1 tsp dried oregano
  • 1 tbsp olive oil - plus extra for drizzling
  • 2 tsp soy sauce
  • 2 red onions
  • 1 x 400g can(s) of jackfruit
  • 1 celery stick
  • 6 garlic cloves
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 x 400g can of kidney beans drained
  • 50g walnuts
  • 2 x 400g cans of plum tomatoes
  • tsp salt
  • 1 bay leaf
  • 1 dried Ancho Chilli - optional
  • 30g dark chocolate
  • 100ml water
  • 1 carrot
  • 500g basmati rice cooked - or 2 x 250g bags microwaveable basmati rice
  • 1 lime
  • 100g mixed salad

Method

1

First, prep the jackfruit

  • Mix all the spice mix ingredients together in a small bowl
  • Drain the jackfruit, rinse under a cold tap and pat dry with a clean tea towel or kitchen paper
  • Put the jackfruit on a chopping board and use two forks to pull it apart into pieces
  • Pat the jackfruit dry again
  • Transfer the jackfruit pieces to the lined baking tray
  • Drizzle with a little olive oil, sprinkle over half of the spice mix and mix to coat
  • Put the tray in the oven and roast the jackfruit for 20–30 minutes
2

Now, make the chilli

  • Peel and finely chop the red onions
  • Trim and thinly slice the celery
  • Peel and dice the carrot (use a food processor to chop the vegetables if you like)
  • Peel and grate the garlic
  • Trim, halve and core the peppers and cut them into bite-sized chunks
  • Rip the stems from the chillies and thinly slice (remove the seeds if you prefer)
  • Drain and rinse the kidney beans
  • Roughly chop the walnuts
3

Heat the olive oil in the large saucepan or wok over a medium heat

  • Add the onions and the pinch of salt and stir for 3–4 minutes
  • Add the garlic and stir for 1 minute
  • Add the celery and carrot and cook, stirring, for 3 minutes
  • Add the remaining spice mix and stir for 30 seconds
  • Add the peppers and chillies and stir for 3–4 minutes
  • Add the walnuts, roasted jackfruit, plum tomatoes, bay leaf, ancho chilli (if using), dark chocolate, drained kidney beans, soy sauce and the water to the pan or wok
  • Turn the heat down and leave the chilli to simmer and thicken for 12–15 minutes
4

Time to serve

  • Remove the ancho chilli and bay leaf from the pan or wok
  • Prepare the rice
  • Cut the lime into wedges
  • Serve the chilli over the rice, with a small side salad and lime wedges

Tips & Variations

  • Dry it properly: We cannot stress this enough. The drier you get the jackfruit before it goes in the oven, the better the texture. Pat it, leave it for a few minutes, then pat it again. It makes a real difference.
  • Turn up the heat: If you like it spicy, add a chopped fresh chilli or a pinch of cayenne to the braise. We usually do. Henry always adds a bit extra and then pretends he didn't.
  • Serve it your way: This works brilliantly over rice, stuffed into warm tortillas with some sliced avocado and a squeeze of lime, or even just with a big chunk of crusty bread to mop up the sauce. All three are great, trust us on this one.

Why This Works

The trick here is roasting the jackfruit first before it goes into the braise. That step is everything. It dries it out and gets a little colour on it, which means when it hits the sauce it holds its texture and doesn't go mushy. The spice mix in two stages, half before roasting and half into the pot, layers the flavour in a way that just one round of seasoning can't touch.