Servings 0
Ingredients
- 1½ tsp raw coconut oil
- ½ cup chopped onion
- 8 oz shredded jackfruit (peeled & refrigerated)
- 2 chipotle chiles in adobo (+ 1 tsp adobo sauce)
- ½ cup chopped bell pepper
- 2 zucchini (chopped)
- 1 clove fresh garlic (minced)
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 (14 oz) can crushed tomatoes (low-sodium or no-salt-added)
- 1 cup low-sodium vegetable broth
- 1¾ cup cooked cannellini or great northern beans (or 1 can, drained and rinsed)
- 2 tbsp tomato paste
- Optional toppings: crispy sprouted tortilla strips, sliced avocado
Instructions
- In a large stockpot, melt coconut oil over medium-high heat.
- Add onion and sauté for 3 minutes.
- Stir in jackfruit; cook 3 minutes. Add chipotle chiles, adobo sauce, and bell pepper. Sauté 2 more minutes.
- Add garlic, cumin, oregano, and paprika. Cook 1 minute. Add tomatoes and broth; bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Stir in beans and tomato paste. Bring back to a boil, then reduce to low and simmer 20–25 minutes, until thickened.
- Serve hot, topped with tortilla strips and avocado (if using).