jackfruit chili

A simple recipe for Jackfruit Chili that can be made in an Instant Pot or on the stovetop. Vegan and gluten-free, this fast and easy dinner recipe can be made in 30 minutes!

Jackfruit Chili Recipe

olive oil

garlic cloves, rough chopped

poblano pepper, chopped (or sub

white beans (3 cups cooked-

veggie broth (see notes)

chili powder

cumin

coriander

oregano

garlic

salt

sugar (or maple syrup)

pepper

chipotle powder (optional)

corn (optional)

kale (optional, sub spinach)

Set Instant Pot to &#8220;Saute&#8221; and heat 2 tablespoons oil. Add onion and garlic and fresh poblano ( if using) and saute 3 minutes until fragrant.

Add canned chilies, canned beans and jackfruit. Add the veggie broth, and scrape up any browned bits from the bottom of the pot.

Give a stir and set Instant Pot to High for 10 minutes. Manually or naturally release.

Stir in corn and chopped kale and cover for 5 minutes on warm setting. Taste and add more salt if needed.

Serve in bowls with diced avocado, cilantro (or scallions), radishes, tortilla strips and any of the additional garnishes.(The garnishes really make this shine!)

See notes for stove top version

Great use for Jackfruit.  Made tonight it was a quick easy meal and tasty!  We like our chili spicy so I added extra chipotle..

Delicious and warming, a keeper.  No jackfruit, but chicken is very good, as would be tofu.

Made this on the stovetop with TJ's chili mix instead of making the spice mix from scratch. It was absolutely delicious!

Delicious! Prepared specific to recipe, but added a drizzle of chili oil atop each bowl. Perfect for a winter evening.

I like this recipe. It is simple to make with very good flavor. I used a package of shredded jackfruit that comes in a 7 oz plastic pouch. This made it easy to cut the recipe in half. I also tossed in some spinach and used a grated daikon radish for a garnish.

I used smocked jackfruit and it gave this such a deep yummy flavor. So simple and so flavorful! I’m obsessed with all you recipes and they now make up 90% of the dinners I make! Thank you!

Loved it with corn and kale and I've never had jackfruit before. I was disappointed that it didn't reheat well -- the flavors faded away and the texture was odd. I'll make it again but reduce the amount so there aren't leftovers.

Hi, Sylvia, thanks for another brilliant recipe. I bought jackfruit in brine and was contemplating what to make of it. In Bali I had it as a delicious curry,  but I decided to give your version a go! Finger lickin delicious! Thanks for saving me again ;-)))

Great recipe! We absolutely loved it. Thank you, go Trader Joe’s!

This is downright amazing. I used kidney beans just because I had them on hand, and I need to admit that halfway through, I got a little suspicious and thought this is going nowhere. No way. I went all in with corn, kale and also cilantro and diced avocado on top and this is the most fresh and fun chili sin carne! The third recipe of yours and all three winners – I am awaiting your cookbook, if that is of concern. ;-) Thank you!

Perfect vegan chili! Easy recipe to follow and great for a weeknight dinner. Can the leftovers be frozen if made with the jackfruit

This was quite possibly the nicest meal I have cooked in a long while. First time cooking Jackfruit and what a recipe to start, I have made 100's of chillis in my life but this is so simple,fast and delicious.

I haven’t found a chili I loved this much since going vegan! Absolutely love it.

very good as always, thank you &lt;3 This was very easy as well even without instant pot

This recipe is just excellent!!  Very easy and very very good.  Thank you Sylvia!

Made this today for lunch . Excellent recipe. It was a little spicy . I toned it down with some lemon juice . All the toppings are a must to get the full flavor . Thanks Silvia for another great veg recipe .

While on the spicy side this recipe is full of flavor. I love the texture added by the jackfruit. Would make again.

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

0.5-2 TB chili powder

paprika

tsp cumin

maple syrup

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.

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