Vegan Chilli with Wild Rice and Salsa

Course Main Course
Cuisine Mexican
Servings 4 people


  • 1 tin Tinned Jackfruit (400gms)
  • 2 Red Onion
  • 2 Red or Yellow Pepper
  • 1 Salad Tomato
  • 30 gms Tony's Chocolonley Dark Chocolate *can use alternative
  • 50 gms Walnuts
  • 1 Bay Leaf
  • 1 tbsp Mixed Seeds Sunflower Seeds and Pumpkin Seeds
  • 1 Vegetable Stock Cube
  • 200 gms Wild Rice
  • 100 gms Black Beans
  • 1 tsp Oregano
  • 1 tsp Chilli Powder
  • 2 tsp Cumin
  • 1 tsp Cinnamon Powder
  • 2 tsb Smoked Paprika
  • 2 tin Chopped Tomatos (400gms)
  • 1 tbsp Balsamic Vinegar
  • 1 tbsp Olive Oil
  • 3 sprigs Coriander
  • 4 Tortillas to Serve *optional


  • *Quick soak your Black beans, put them in a large pot and add enough cold water to cover them by 2 inches. 
    Bring the water to simmer over a medium heat for 3 minutes. 
    Remove from the heat and cover for an hour. (They are now ready to be used in the recipe)
  • Preheat Oven to 220C and line a baking tray.
  • Prep your jackfruit. Drain, rinse and dry off the fruit. Then pull it apart with a fork on a chopping board and transfer to your lined baking tray.
  • Mix your herbs and spices together in a bowl. The drizzle some olive oil and half of the spices onto your jackfruit and mix coating it as evenly as you can.
  • Roast your jackfruit for 25 minutes
  • Peel and finely chop your red onions and garlic.
  • Roughly Chop your walnuts and your sundried tomato's
  • Remove the core form your peppers and roughly chop into different size pieces (save half a pepper for your Salsa)
  • Cut your chilli into thin slices (remove seeds if you cant handle the heat)
  • Pick your coriander leaves and slice the stems.
  • Heat a tablespoon of olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 3 minutes
  • Add coriander stems, pepper, sundried tomatoes, chilli and cook for a further five minutes
  • Add the oregano, chilli powder, cumin, smoked paprika cinnamon and stir into the mix for 30 seconds.
  • Prepare 300ml of vegetable stock with a cube and boiling water.
  • Add your walnuts, roasted jackfruit, chopped tomatoes bay leaf, dark chocolate, black beans, balsamic vinegar and vegetable stock into the pan.
  • Reduce the heat and let everything simmer for 25-30 minutes until it’s thickened up
  • Meanwhile make your wild rice; I usually cut up a white onion or shallot to gentle fry in olive oil before adding my rice and boiling water. This stops the rice from sticking together and usually tastes nicer as a result! I boiled mine for 30 minutes.
  • Now for the salsa. Finely dice your left over pepper, salad tomato and coriander leaves and squeeze a lemon over the top, seasoning with salt and pepper.
  • Lightly toast your tortilla (If using) in a dry flat frying pan on either side.
  • Remove the bay leaf from the pan
  • To Serve add the rice to the bowl put your chilli on top and sprinkle with some left over coriander. Fold and add your tortilla and put your salsa inside ready for dipping into your glorious chilli.