Chili con Jackfruit

vegan alternative: Chili Con Jackfruit

Where the classic chili con carne originated is largely unknown. In general, the recipe is not assigned to Mexican cuisine, but to Tex-Mex cuisine . The Chili con Jackfruit, on the other hand, clearly has its origins in Lotao cuisine - and is at least as tasty as the homeless original. Here you will find out how you can prepare the bombastic Lotao Tex-Mex chili-con jackfruit in just a few steps !


(for 4-6 people)

  • 3 tsp coconut oil, e.g. B. Coconut oil
  • 600 g sweet potato, cut into approx. 2 cm cubes
  • 1 teaspoon cumin
  • 1 teaspoon chili powder, mild
  • 1 teaspoon smoked paprika powder
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 green pepper, cut into strips
  • 2 cans of tomatoes, cut into pieces (400g each)
  • 1 tbsp tomato paste
  • 1 can of kidney beans
  • 1 can of black beans
  • 1 pack Lotao Green Jackfruit natural , cut into pieces with a fork
  • salt and pepper


  1. Fry jackfruit vigorously in coconut oil for about 5 minutes. Add the onion, garlic, pepper and fry for another 5 minutes. Add the spices and tomato paste and sauté briefly.
  2. Deglaze with the canned tomatoes and add the remaining vegetables and beans. Simmer gently for at least 1 hour. Season with salt, pepper and possibly more chili. If necessary, garnish the chili con jackfruit with guacamole and salsa. Bon appetit!

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