Drain the jackfruit in a strainer and rinse thoroughly.
On low to medium heat sauté chopped onion until softened and translucent, about five minutes.
Add jackfruit and break it up with wooden spoon or spatula until it is in small pieces or shreds. It will look like shredded pork when thoroughly broken up. Continue to stir and break up the jackfruit for another 5 minutes.
Add minced garlic, and remainder of ingredients and stir thoroughly. Let simmer for another 10 minutes, stirring occasionally.
For tortilla topping, cut the tortilla in thin shreds about 2 inches long. Heat olive oil in nonstick pan on medium heat. Add tortilla shreds, a pinch of salt and paprika to add color and flavor.Continue to cook until the tortilla shreds are crispy, about five minutes. Set aside.
To assemble, pour chili into bowls. Garnish with sour cream if desired. Top with tortilla strips, cilantro and chopped onion.

1 cup chopped onion
2 (14 oz) can jackfruit
2 garlic cloves, minced
1 tablespoon olive oil
2 tablespoon chili powder
2 teaspoon cumin
1 teaspoon ground coriander
4 tablespoon agave nectar
5 teaspoon salt
1 28-oz can chunky tomato sauce
5 grinds fresh black pepper


Tortilla garnish
1/2 tablespoon olive oil
1 corn tortilla
pinch of paprika
pinch of salt

Toppings
Cilantro, chopped
Onion, chopped
Vegan sour cream