vegan jackfruit chili

This Vegan Jackfruit Bean Chili has a wonderful shredded &quot;chicken&quot; texture thanks to using jackfruit! Cooked with lots of warming spices and fresh veggies for a delicious chili with lots of flavor and texture!

Vegan Jackfruit Pinto Bean Chili

liquid smoke

cumin

chili powder (I use my homemade blend)

garlic powder

fine sea salt

(160 grams) finely chopped onion

low-sodium vegetable broth, separated (I love the Pacific brand-great flavor)

garlic

(160 grams) chopped green bell pepper

(64 grams) chopped poblano pepper

jalapeno, finely chopped

chili powder

coriander

black pepper

15 oz can pinto beans, drained/rinsed

sweet corn (I use frozen)

maple syrup

lime juice

avocado

lemon sauce

scale.

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

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.

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

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

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.

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.

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

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.

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

This Vegan White Bean Chili is veggie-packed and loaded with hearty, smoky flavor. It’s gluten-free, oil-free, nut-free, and full of comfy, cozy vibes.

Vegan White Bean Chili with Jackfruit

vegetable broth, divided (I used vegan chicken-flavored)

yellow onion, diced

corn

jalapeños,

garlic, minced

cilantro, chopped; stems and leaves divided

ancho chili powder

smoked paprika

salt, plus more to taste

cans of Navy, Cannellini,

jackfruit,

Optional toppings: fresh jalapeño, dairy-free cheese, vegan sour cream or coconut yogurt

Bring a large pot to high heat; once warm, add 1/4 cup of vegetable broth along with the onion, corn, and jalapeños. Cook over high heat for 8 to 10 minutes, stirring the mixture occasionally to remove moisture from the vegetables. The vegetables will start to stick to the pan and browning will occur to the bottom of the pan; once this happens, let the vegetables sit for 30 seconds, then deglaze the pot with an additional 1/4 cup of broth, scraping all of the brown and black bits off of the bottom of the pan.

Reduce the heat to medium and add the garlic, cilantro stems, chili powder, cumin, smoked paprika, and salt. Sauté for an additional 1-2 minutes, until the garlic is fragrant and spices are evenly distributed.

Add the beans, jackfruit and vegetable broth to the pot. Cover the pot and bring the mixture to a boil over high heat. Once boiling, uncover and reduce the heat to medium-low; simmer for 12 to 15 minutes, stirring occasionally.

Divide the chili into serving bowls and top with the cilantro leaves and/or as desired; leftovers will keep in the fridge for up to 5 days.

An incredibly comforting chili! Thank you so much for this recipe!! 
Do you have any information on the calories per serving? And how much would that be? 
Thank you! :)

PLEASE KNOW.......I didn't intend to modify, but had to due to lack of ingredients at my little store by me.  I opened 2 cans of jackfruit and rinsed, then let soak in cold water while I went to the store for other ingredients.  Store didn't have jalapeno...boooo!!!  So I modified and used pickled banana peppers (because jarred pickled jalapenos, we've discovered, are WAY too much for my wimpy family.)  I made everything else "as is" while dicing up the drained banana peppers and adding when it called for in the real recipe.  I ended up adding more, plus a little cayenne pepper because we DO have people who like a little heat.   After it was done, made completely as written aside from the stupid jalapenos, I stuck my stick blender into the pot and hit it a couple of times to blend up some of the beans and broth to give it that thick chili consistency.  My family LOVED it, and I made Caitlyn's cilantro lime rice with this, which they put in a bowl and put the chili over it.  This is definitely a keeper!!!  I hate I had to modify it so much, and will make it "as is" next time, but it was such a good base for me to use and adjust with what I had.  *side note: cayenne made it spicy enough for some to need vegan sour cream mixed in.  Still, this is now in our rotation.  CAITLYN: I'm sorry I modified it so much for the review, but I wanted to let people know this is the real deal and SOOO yummy.  I had to use what I had to work with.

This soup is so delicious! There is so much flavor. I followed the recipe and can’t think of any additions to improve this.

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

oregano

0.5-2 TB chili powder

paprika

tsp cumin

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.

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