Easy ʻUlu Chili
Need some comfort food? Warm up with this breadfruit chili made by the students at Kealakehe HS Culinary Arts Program. It's also yummy, hearty, & healthy!
12 oz mature ʻulu (peeled, cored, and par-cooked)
1 tbsp olive oil
1 med. Onion, chopped
1-2 garlic cloves, minced
1½ cup vegetable stock
2 carrots, diced
1 red bell pepper, diced
1½ tsp chipotle powder
1 can low sodium tomato sauce
1 can low sodium diced tomatoes
½ cup cilantro, chopped
1 can low sodium kidney beans
12 oz corn, fresh or canned
2 tbsp ground cumin
2 tbsp chili powder
Defrost ‘ulu by steaming 10-15 minutes or until fork can be inserted all the way through.
Once cool, cut into ½-inch cubes and set aside.
Heat oil in a large stock pot over medium heat. Add onion and garlic and saute for 2 minutes.
Add half of the stock to pot, reserve the rest for later. Add carrots, bell pepper and chipotle.
Simmer over low heat, uncovered for 15 minutes, stirring occasionally. Add remaining stock, ‘ulu and rest of ingredients and simmer uncovered for 10 minutes.
Serve hot with sour cream, grated cheese and avocado. (For a vegan option, you can use vegan sour cream and vegan cheese)