Jackfruit and Black Bean Chili

I'm a cookbook junkie, and I love trying new recipes.  When the idea came up at our fellowship to make an ethical eating cookbook, it occurred to me that I didn't have any recipes of my own written down to contribute.  This one adds the pork-like texture of jackfruit into an easy to make chili.  It's shown above as Frito Pie, which is one of my favorite comfort foods.

Ingredients:
1 t.  salt
2 T  oil (I use canola)
1 can of jackfruit in water or brine, drained (17 oz)
1 T  agave nectar
1 can tomato sauce (28 oz)
1/2 c. water
1 1/2 t.  cumin
1 t.  smoked paprika
2 T  chili powder
1/4 t.  pepper
1 t.  onion powder
1 t.  garlic powder
1/4 t.  cayenne
1/2 t.  nutmeg
1 t.  liquid smoke
1 can of black beans, drained and rinsed (15 oz)

Directions:
To make the pot more nonstick, heat over medium high heat for a minute or so.  Sprinkle salt in the bottom and heat for another minute.  Add the oil and wait another minute longer.  Reduce the heat.  Then carefully add the drained jackfruit and pour the agave nectar over it.  Let it cook down for a few minutes, stirring occasionally.  Then add all of the other ingredients except for the black beans.  
Let this mixture simmer for a while, stirring occasionally.  Use the spoon to break up the jackfruit as it softens.  More water can be added as necessary if it gets too thick.  When the jackfruit starts to look like pulled pork, add in the beans and cook a few minutes longer.  
To serve as above: spoon over Fritos and garnish with nondairy sour cream and cheddar.

Serves 4.  Approximate cook time: 35 minutes.