Smoky Jackfruit Chilli (Vegan + Gluten-Free)

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 green peppers, deseeded and diced
• 4 garlic cloves, finely chopped
• 2-3 fresh chillies, finely sliced ((or 1 tablespoon chilli powder))
• 2x 14 oz (400 g) tins young jackfruit, drained and each piece roughly chopped a couple of times
• 1 tablespoon cumin powder
• 2 teaspoons smoked paprika
• 2 tablespoons tomato puree
• 3x 14 oz (400 g) tins plum tomatoes
• 2x 14 oz (400 g) tins mixed beans of your choice, drained ((I used kidney beans and pinto beans))
• 1 tablespoon GF yeast extract ((or 2-3 tablespoons tamari or soy sauce))
• 2 teaspoons dried oregano ((or homemade dried herb mix))
• 4 bay leaves
• 2 teaspoons liquid smoke ((plus more to taste – optional))
• 1 cup (240 ml) vegan stock ((or water))
• Salt
• black pepper
• Small bunch fresh coriander ((stems and leaves))