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Indian Spiced Pumpkin and Jackfruit Chili [Vegan, Grain-Free]

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A simple to make, seasonal, spicy chili that is hearty and delicious! The jackfruit takes on the role of the meat replacement in this dish for a filling Autumn-inspired chili.

Indian Spiced Pumpkin and Jackfruit Chili [Vegan, Grain-Free]






  • 2 tablespoons olive oil
  • 1 cup finely diced onion
  • 2 tablespoons minced garlic
  • 1 fresh jalapeño, finely diced
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon dried coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red chilies (more to taste!)
  • 1, 20-ounce can jackfruit, packed in water or brine, rinsed and drained
  • 1 cup all natural root beer (not diet!)
  • 1, 15-ounce can crushed tomatoes
  • 1/2 cup pumpkin purée
  • Salt and pepper to taste


  1. Heat olive oil over medium-high heat in a pot.
  2. Add onion and sauté 2 to 3 minutes, until fragrant.
  3. Add garlic and sauté an additional 2 to 3 minutes.
  4. Add in jalapeño, chili powder, garam masala, coriander, turmeric, and crushed red chilies. Stir to combine.
  5. Add in jackfruit and toss to combine. Using the edge of your spoon or spatula to break up the jackfruit as it cooks. Continue to cook for an additional 2 minutes.
  6. Add in root beer, tomatoes, and pumpkin. Stir to combine.
  7. Reduce heat to low, and continue to cook, constantly stirring, until jackfruit is stringy and tender. About 10 minutes.
  8. Serve garnished with non-dairy sour cream and chopped cilantro if desired.





Fusion food that makes the perfect game day appetizer. Joni Marie Newman is the author of Fusion Food in the Vegan Kitchen, Vegan Food Gifts, and co-author of The Complete Guide to Vegan Food Substitutions, The Complete Guide to Even More Vegan Food Subtitutions, Going Vegan, and many others. When she isn’t tinkering in the kitchen, she loves to walk the streets of Long Beach with her four legged girls, Maxine and Annie in search of the next great adventure.



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