Jackfruit chilli con carne with sprouted mixed beans is a healthy quick and easy one pot chili recipe made in just 30 minutes. It’s a hearty, warm, comforting and thick chili without tomatoes, meat, peppers and nightshade spices to make the chilli gluten free, nightshade free and vegan.
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Homemade healthy chilli con carne recipe
Traditional chilli con carne recipes are made with beef, tomatoes, peppers, nightshade spices and wheat so not suitable for vegetarians, vegans and those following a gluten free and nightshade free diet.
How to make Chili vegan and allergy friendly
This recipe makes some simple substitutions and omissions to make a chilli non carne that can be enjoyed by those looking for the following:-
- Vegetarian and vegan jackfruit chili. A meatless chili is created by replacing ground beef with jackfruit.
- Gluten free chilli con carne, by omitting wheat – no flour is used to thicken the chilli.
- Nightshade free chili by making a no tomato chili without peppers and nightshade chili spices.
- Whole food plant based chili. It’s a no meat chili, with vegetable broth used to saute the vegetables instead of oil.
- Dairy free chili. The chili is naturally dairy-free and traditional chilli con carne accompaniments of sour cream and grated cheese are not included.
- High protein chilli con carne. Sprouted mixed beans are included. Sprouting them before eating increases the protein content and maximises the amount of protein our body absorbs.
- Low sodium chili recipe. No salt is added to the dish.
- Sugar free chili con carne. No added sugar is used in the recipe.
- It can also be made into a paleo chili con carne or whole30 chili recipe by removing the sprouted mixed beans.
Ingredients in this thick chili recipe
- Garlic cloves
- Chili powder seasoning:-
Sprouted Mixed bean chilli recipe
Typically homemade chili recipes are made using canned kidney and black beans. Canned, although convenient, aren’t soaked or sprouted before being cooked. Unsoaked and unsprouted beans contain anti nutrients which make them difficult to digest and bind to nutrients reducing the amount our bodies absorb.
Like in this Vegan Hash With Sprouted Lentils, I buy organic beans made for sprouting and soak and sprout them before eating to make a sprouted bean chili recipe. Soaking and sprouting beans before eating:-
- Increases the digestive enzyme content, making them easier to digest, reducing risk of digestive discomfort after eating them. I no longer experience any nausea, gas or bloating after soaking and sprouting beans.
- Increases the protein, fibre, vitamin and mineral content and makes them more bioavailable, which increases the amount our body absorbs.
For this dish I use a mixed bean sprouting mix, containing chickpeas, adzuki beans, green lentils, brown lentils and mung beans, to produce a 5 bean chilli con carne.
How To Sprout Mixed Beans
You can buy mixed beans already soaked and sprouted ready to be used. Alternatively, it’s easy to soak and sprout them yourself at home using:-
- Place 100 grams/0.25 lbs of mixed bean sprouts in a sprouting jar and fill with filtered water. Leave to soak for 12 hours,
- Drain, fill the jar with filtered water again and drain once more. Then, leave the beans in the sprouting jar covered with a tea towel,
- Fill the sprouting jar with filtered water & drain the beans 2 times per day, once in the morning and once in the evening,
- After repeating this over 2-3 days, the beans are sprouted and ready when a white root has grown from them that is the same size as the beans,
- When ready, fill the sprouting jar with filtered water and drain the sprouts once more. Then remove any unsprouted beans,
- Leave the sprouted beans to dry completely and then they are ready for use straight away,
- Any unused leftover sprouts can be stored in the fridge in a glass container lined with a paper towel for up to 2 days.
For this mixed bean chili recipe, 100 grams/0.25 lbs of mixed bean sprouts should yield the 200 grams/0.5 lbs needed.
Equipment needed to make this jackfruit chili recipe
How to make jackfruit chilli without tomatoes
This easy stove top chili is made in 3 steps:-
- Heat 2 tablespoons of vegetable broth in a pot over a medium heat. Add the onion, carrot, beetroot, celery, garlic cloves, cumin, oregano, coriander, garlic powder and black pepper and cook for 5 minutes, stirring occasionally, and adding more broth, 1 tablespoon at a time, when needed.
- Add the jackfruit, sprouted mixed beans, pumpkin purée and vegetable broth, stir to fully combine and then bring to a boil over a medium heat.
- Reduce the heat to low and simmer for 10 minutes or until the vegetables are fork tender. Season to taste and serve.
What to serve with chilli con carne
toppings for chili
The chilli garnish used in this recipe is diced avocado. Other classic chilli toppings and garnishes you could add are:-
- Chopped fresh coriander
- Chopped red onion
- Lime wedges
Side dishes for chilli con carne
Chili sin carne recipes are commonly served with rice. However, similar to beans, they contain anti nutrients which can affect digestion and nutrient absorption. Other traditional accompaniments to chilli con carne (cornbread, nachos, Quesadillas, cheesy potato skins etc.) aren’t suitable for those with dietary restrictions.
Alternative chili side dishes
If you don’t want to soak and sprout rice before cooking or are looking for a grain free alternative then other great things to serve with chili are:-
- Vegetable rice, made by dicing the vegetables into rice sized pieces in a food processor (celeriac, parsnip, swede, sweet potato or cauliflower all work well).
- Spaghetti squash
- If you’d like a salad to go with chili, this Sprouted Buckwheat Salad With Basil Pesto is a great option.
Other chili meal ideas
Other ways to use this jackfruit chili are:-
- Using it to top a baked sweet potato
- Use to stuff baked squash
- Used as a filling for lettuce or cabbage wraps
How to store chilli con carne
Whether you have leftover chili or are making a large batch for chilli con carne meal prep, so you have a quick and easy dinner ready for a later date, storing chili is easy. You can either store it in the refrigerator or freezer.
Storing chili in the fridge
How long does chili last in the fridge
Chili can be stored for up to 3 days in the fridge.
How to freeze chili
After being left to cool completely, the best way to freeze chilli is to divide it into serving size portions. Then transfer the portions into separate freezer safe glass airtight containers (UK Link/US Link) and store in the freezer.
How long can you freeze chili for
Chili can be stored in the freezer for up to 2-3 months. When freezing chili, place a label with the name and date frozen on the containers so you know when to use it by.
How to reheat frozen chili
The best way to reheat chili is to begin by defrosting it by removing the frozen chili from the freezer and placing it in the refrigerator to thaw overnight.
Once thawed, place the defrosted chili in a pot and heat over a medium heat until warmed through and the temperature of the chili is at least 165°F or 74°C (1).
Tip for reheating frozen chili
Leftover chili will thicken over time, so you may need to add additional vegetable broth when reheating it.
Other gluten free nightshade free vegan recipes
Other sprouted bean recipes
Other sprouted recipes
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Jackfruit Chilli Con Carne (Nightshade Free)
Jackfruit chilli con carne without meat, tomatoes, peppers and nightshade spices is a healthy, quick and easy one pot meal made in 30 minutes. Gluten free, dairy free, nightshade free, vegan.
- 200 grams/0.5 lbs sprouted mixed beans
- 1 tin of jackfruit, drained, core removed and shredded into small pieces
- 4 teaspoons ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon ground coriander
- 3/4 teaspoon ground black pepper (or to taste)
- 1 tablespoon garlic powder
- Half tin (210 grams/1 cup) pumpkin purée
- 250ml/1 cup vegetable broth (plus extra for sautéing)
- 1 large celery stick, chopped small into 1/4 inch pieces
- 1 small beetroot, peeled and diced small into 1/4 inch pieces
- 1 medium carrot, diced small into 1/4 inch pieces
- 1/2 medium onion, diced
- 2 garlic cloves, finely minced
- One medium avocado, pitted and chopped
- 26 cm pot
- Mixing spoon
- Measuring cups & spoons
- Measuring jug
- Vegetable peeler
- Chopping knife
- Can opener
- Weighing scales
- Step 1 Heat 2 tablespoons of vegetable broth in a pot over a medium heat.
- Step 2 Add the onion, carrot, beetroot, celery, garlic cloves, cumin, oregano, coriander, garlic powder and black pepper and cook on a medium heat for 5 minutes, stirring occasionally, and adding more broth, 1 tablespoon at a time, when needed.
- Step 3 Add the jackfruit, sprouted mixed beans, pumpkin purée and vegetable broth, stir to fully combine and then bring to a boil over a medium heat.
- Step 4 Reduce the heat to low and simmer for 10 minutes or until the vegetables are fork tender, stirring occasionally. Season to taste.
- Step 5 Transfer to serving bowls and top with chopped avocado. Serve with any desired side dishes.
- Step 6 Above links are for US readers. UK links – mixed bean sprouts, jackfruit, ground cumin, dried oregano, ground coriander, ground black pepper, garlic powder, pumpkin puree, vegetable broth, 26 cm pot, mixing spoon, measuring cups & spoons, measuring jug, vegetable peeler, chopping knife, can opener, weighing scales.