Jackfruit Chili sin Carne

Ingredients

Sauce for 4-6 servings:

• The Butcher Tex-Mex [presumably a product]: 300g
• Oil: 1 tablespoon (15 ml)
• White onion, chopped: 1 piece
• Garlic clove, chopped: 2 pieces
• Mushrooms, grated: 250g
• Red bell pepper, diced: 1 piece
• Soy sauce: 2 tablespoons
• Canned corn: 1 can, 200g
• Canned tomatoes: 800ml
• Ground coriander, smoked paprika, cocoa: 1 tablespoon each (15 ml)
• Cumin, cinnamon, ground chili: 1/2 tablespoon each (7 ml)
• For serving: sour cream, coriander, lime, rice

Nutritional Values:

How to prepare

1. Measure all the ingredients. Chop the onion, garlic, and bell pepper.
2. Grate the mushrooms. In a pot with heated oil, add the onion, followed by the garlic. Sauté until golden, then add the mushrooms, and later the bell pepper and Jackfruit.
3. Reduce the heat and add the spices. Sauté gently while stirring. Pour in the soy sauce and canned tomatoes.
4. Simmer for 15-20 minutes over low heat, stirring occasionally. Add the corn and mix.
5. Serve the prepared chili with rice, sour cream, coriander, and lime. *Store in the refrigerator for up to 5 days. It can also be frozen!