This Easy Slow-Cooker Vegan Jackfruit Chili is the perfect cozy meal for football season. Loaded with plant-based goodness and zippy flavors, this is the winter weeknight wonder recipe you&#39;ve been looking for. With just 10 minutes of prep, you can set and forget your crockpot (or Instant Pot) until dinnertime!

Vegan Jackfruit Chili

oz jackfruit ((in water

onion (chopped)

red pepper (chopped (about 1/2 a cup))

tomatoes

10 oz can tomatoes with chili peppers

green chili peppers

corn ((preferably organic))

15.5 oz can black beans

vegetable broth

lime

garlic powder

oregano

0.5-2 TB chili powder

paprika

tsp cumin

maple syrup

salt

tsp pepper

sour cream

vegan cheese shreds

scallions

Rinse and drain jackfruit. Pull apart a bit. (see notes)

Add all ingredients to crockpot.

Cook on high for 2.5-3 hours or on low for 5-6 hours.&nbsp;

Enjoy!&nbsp;

I made this today although I had only one can of tomatoes. Having all the other ingredients on hand, I plunged ahead. It was delicious! Thanks for a great recipe.

Loved this on a cold wintry evening!
Thanks

I made this, and it's a really lovely chili! Just one question: about how much of it is a serving? One cup? Thanks in advance!

So delicious and easy to make. My boys both enjoyed it. Thanks for this recipe.

Absolutely delicious. It went down well with my carnivore husband too. This recipe is a definite keeper. We had it with quinoa

Try putting the Jackfruit in a food processor before using it. You don't have to worry about the seeds, it all gets chapped up to look like pulled pork. it is a lot easier this way than using a potato masher.

I made this for the first time last night, and it turned out ok, but I deviated a bit from some of the ingredient proportions in order to use whole cans of stuff.  I want to make it again, but would definitely need to make some tweaks before doing so.

1. The Native Forest organic jackfruit I got from Amazon came in 14 oz. cans, so I used 2 cans, but I probably could've used 3 because it didn't seem like there was much in the mix!  Also, I didn't remove the seeds or "hard parts."  I'm not sure why that's recommended since the seeds are edible and tender, and the hard parts really weren't that hard.  I crushed them up a bit by hand and once cooked, they had a decent, almost meaty texture.

2. The Simple Truth organic crushed tomatoes I used came in 28 oz. cans, so I put in 2 whole cans which made the mix too "tomato-y," mostly just overly tart from the tomato acidity, so would definitely cut back next time.  I might even go so far as to only use one 28 oz. can.

3. My wife isn't crazy about the texture of whole beans so I blended the black beans into a paste.  This helped make the base a bit more creamy, but even so I might have added another can of beans (or maybe not if using less crushed tomatoes).

4. For both the tomatoes with chili peppers, and the diced green chili peppers, I bought the "mild" variety, and only used 1 TB of chili powder, but even still, it turned out REALLY spicy.  And I prefer things on the spicy side, so I know this was hot, and I had to warn my wife because she prefers stuff more mild.  So the chili powder definitely needs to be taken down a few notches.  Serving with some cheddar cheese and/or rice helps tame the spice a bit too.

5. Brown sugar!!  To help counter the acidity, I added 4 heaping tablespoons of brown sugar to tame the tart.  If I cut back on the tomatoes next time, I'll still add brown sugar but probably not as much.

Overall, I like this recipe and look forward to making it again (with the tweaks).  Thanks!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1508349546/e4ccmxnmbdsrqjxlqvli.mp4

This Jackfruit Chili is slow cooked in a crockpot to bring out all of its delicious flavors. It’s the perfect cozy meal for cooler weather.

vegan jackfruit chili

Prep Time: 10 minutes

Cook Time: 150 minutes

Total: 160 minutes

Servings: 8

Ingredients

Instructions

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