Smoky Jackfruit Chilli (Vegan + Gluten-Free)

Name: Smoky Jackfruit Chilli (Vegan + Gluten-Free)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Latin American, American, Mexican
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 mixed herbs; 4 bay leaves; 2 teaspoons liquid smoke ((plus more to taste – optional)); 1 cup (240 ml) vegan stock ((or water)); Salt and black pepper to taste; Small bunch fresh coriander ((stems and leaves))