Step 1

Preheat the oven to 375°F and line a sheet pan with parchment paper.

Step 2

To a bowl, add the drained jackfruit and use two forks to shred it very thoroughly like shredded chicken. For the tougher chunks, use a knife to slice it. This will take several minutes, so be patient.

Step 3

To the bowl of jackfruit, add the liquid smoke and spices listed under "For Baking the Jackfruit". Mix very well until all the jackfruit is well coated.

Step 4

Spread out onto the pan and bake for 30 minutes. Refer to photos.

Step 5

While the jackfruit is baking, chop the veggies and gather the remaining ingredients. Add only 1/2 cup broth to a large pot over medium heat. Once hot, add the onion and cook about 5 minutes, stirring occasionally until tender.

Step 6

Add another 1/4 cup broth, the garlic, bell pepper, poblano pepper and jalapeno. Cook another 5-8 minutes, stirring often, until tender. Add more broth if needed.

Step 7

Add the spices listed under "For the Chili" chili powder, cumin, coriander, garlic powder, pepper and salt. Stir for about 30 seconds to toast the spices.

Step 8

Add the remaining broth (3 1/2 cups), pinto beans, corn, liquid smoke, maple syrup and lime juice. Stir in the baked jackfruit. Stir well and bring back to a boil. Once boiling, lower the heat to low and simmer about 10 minutes.

Step 9

Taste and add any more salt if needed. This can vary on the broth used.