Beef Bean chili Index.jpg

Beanless Indian Shredded “Beef” Chili

Years ago, I taught a course called “Food for Thought,” in which we examined food from different cultures. When the assignment about traditional family recipes came up, one student from Pakistan offered his mother’s “Beef Chili,” slow-cooked shredded beef in a thick, spicy tomato sauce and without any beans. I was immediately intrigued, but never did try the recipe. Here I’ve revised the original using jackfruit (a staple of Malaysian or Filipino cuisine), as it resembles shredded beef perfectly once cooked. Be sure to buy cans of young jackfruit in salty brine, not the sweetened ones that are used for desserts.

5 from 1 vote
Beef Bean chili Index.jpg
Print Recipe

Beanless Indian Shredded “Beef” Chili

Prep Time35 mins
Cook Time45 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Indian
Servings: 6 servings
Calories: 177kcal
Author: Ricki Heller


  • 2 tablespoons extra-virgin olive oil
  • 1 large onion , chopped
  • 4 garlic cloves , minced
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon chili powder
  • 1 tablespoon mild curry powder
  • 1 teaspoon black mustard seeds
  • 1 teaspoon ground cumin
  • ½ teaspoon fine sea salt , or to taste
  • ¼ teaspoon chili flakes , or to taste
  • 1 (15-ounce) can young jackfruit in brine, drained and well rinsed
  • 2 cups vegetable stock or broth
  • 1 (28-ounce) can crushed tomatoes
  • 10-15 drops plain liquid stevia , or to taste
  • 1 tablespoon fresh lemon juice
  • Cooked basmati rice , if desired


  • In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, garlic, and ginger. Cook until the onion is translucent. Sprinkle with the chili powder, curry powder, mustard seeds, cumin, salt, and chili flakes and continue to cook for 3-5 minutes, until the onion is coated and the spices are fragrant.
  • Add the jackfruit and broth to the pot and bring to a boil. Lower the heat to medium-low, cover, and cook, stirring occasionally, for about 30 minutes, until the liquid is almost all evaporated and the jackfruit begins to soften. Use 2 forks to gently pull the jackfruit apart into shreds.
  • Pour the crushed tomatoes into the pot with the stevia and lemon juice and stir to combine. Cover and continue to simmer until the sauce is dark, thickened, and the jackfruit is tender. Serve over hot rice. (Can be frozen and reheated later.)


Nutrition Facts
Beanless Indian Shredded “Beef” Chili
Amount Per Serving
Calories 177 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Sodium 716mg30%
Potassium 557mg16%
Carbohydrates 32g11%
Fiber 4g16%
Sugar 8g9%
Protein 3g6%
Vitamin A 894IU18%
Vitamin C 16mg19%
Calcium 103mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Beef Chili Dairy Free Indian Jackfruit Magazine
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