Chilli Sin Carne

Serves: 4
Prep time: 10 mins
Cooking time: 15 mins


  • 1 x 250g pack Bean Supreme Barbecue Jackfruit
  • 1 large white onion
  • 1 red capsicum
  • 1 garlic clove
  • 1 Tbsp olive oil
  • 1 tsp of chilli powder (can add extra if you like it extra spicy!)
  • 2 tsp smoked paprika
  • 1 tsp cumin ground
  • ½ tsp salt
  • 2 tsp marmite (mixed with 2 Tbsp hot water)
  • 400g chopped tinned tomatoes
  • 1 tsp dried oregano or mixed herbs
  • 2 Tbsp tomato paste
  • 410g can red kidney beans (drained and rinsed)
  • 2 x cubes dark chocolate (Optional)
  • Fresh chopped coriander or parsley to garnish.
  • Garlic bread, steamed rice or corn chips to serve


  1. Prepare your vegetables. Dice the onion. Cut the red capsicum in half lengthways, remove stalk and wash the seeds away, then chop into large chunks. Peel and finely chop garlic.
  2. Start cooking. Put your pan on the hob over a medium heat. Add 1 Tbl sp olive oil.
  3. Add the onion and cook for 3-5 minutes until onion is soft.
  4. Add red pepper, garlic, chilli powder, paprika, cumin. Stir together well and cook for further 5 minutes.
  5. Add the tomato paste and marmite, cook and stir for further 1 minute until well mixed
  6. Add the tin of tomatoes, red kidney beans, dried herbs and salt. Stir well and cook until it comes to a simmer
  7. Add the Bean Supreme Jackfruit and stir through the sauce. Simmer for 3 minutes.
  8. Remove from heat then add the 2 cubes of dark chocolate. Stir through the sauce until melted. The chocolate adds a rich flavour and texture to the sauce.
  9. Sprinkle with fresh coriander or parsley. Now it’s ready to serve with your favourite side of either garlic bread, steamed rice or corn chips. Enjoy!
Jackfruit recipes