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.

Nutritional Information

Per Serving: Calories: 163 | Carbs: 39 g | Fat: 1 g | Protein: 4 g | Sodium: 157 mg | Sugar: 10 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.