This simple vegan jackfruit chili is thick, flavorful and filled with amazing texture. The jackfruit gives it that 'pulled pork' effect plus, it is done within 30 minutes. Perfect healthy weeknight dinner to enjoy on a cold evening!
Vegan comfort food lovers, this one is for you! I shared a vegan white bean chili a while back and was much in need of a new cozy, filling and fast-to-make chili recipe.
I also thought it was about time to take advantage of the amazing and unique jackfruit! So I experimented with the-jackfruit-in-the-chili and well, we ate the whole large pot of steamy chili in one meal (#truestory). It's not like I have 4 teenagers living under the roof, but I suppose that means it was very much husband and toddler approved!
And maybe you are an experienced vegan and have had jackfruit before, but if not, don't run away! This might be your next new favorite food discovery!
Because Jackfruit is so fun! It shreds easily and looks like pulled pork or shredded chicken, which gives vegetarian meals a very meaty feeling to it. Plus, it's easy to find, convenient (you only have to drain a can!), inexpensive and healthy, too. So, if you are cooking vegan meals for meat-eaters regularly, then this Pulled Jackfruit Chili is a must-try!
Why you'll love this vegan jackfruit chili
- Easy and quick, done under 30 minutes!
- Very meaty and packed with interesting texture.
- Popular with meat-eaters.
- Healthy: high-in-fiber and rich in nutrients.
- Filling, hearty and makes for a satisfying meal.
- Dairy-free, gluten-free and 100% plant-based.
- Amazing one-pot weeknight dinner for cold weather.
- Makes amazing leftovers to pack for lunches.
What is Jackfruit
If you try eating less meat, then Jackfruit might be a game changer! You can make vegan jackfruit tacos, burgers, sliders or any recipes that usually call for a shredded kind of meat.
Jackfruit is a large 'meaty' tropical fruit that grows in Southern Asia. When fully ripe, the flesh tastes and looks like mango, but when underripe, it has a shreddable look and barely tastes like anything.
The kind of jackfruit we are looking for this recipe is called a 'Green Young Jackfruit', meaning it is not fully ripened, thus the shreds!
You will find jackfruit easily in most grocery stores in the canned section, be sure to choose jackfruit in water or brine and NOT in syrup.
One more thing: jackfruit is usually used to replace the look of meat in recipes. BUT, it is low in protein and might not make you feel full in the same way that meat does. That's why this chili is combined with beans to make it heartier.
What does jackfruit taste like?
Jackfruit is mostly flavor-less. It will take on the flavor of whatever meal you are preparing, making it a very versatile ingredient. We use jackfruit mostly for its amazing shreddable and meaty texture.
How to shred and prepare jackfruit
From a can, jackfruit comes in chunks that have a 'core' and 'thread' sections. Also, you will see a few edible seeds. All portions are super soft and tender and can be included in meals, even the seeds.
First, drain and rinse the jackfruit. Then, pat dry the pieces.
To shred the jackfruit, I like to use a knife to break up the soft core and help separate the chunks in shredded pieces. You can also use your fingers or put the jackfruit in a bowl and shred using 2 forks. It is soft and super easy to crush into threads.
If you like larger pieces, then you can also leave them intact and simply break them roughly with a large wooden spoon as you cook the chili.
Ingredients you'll need
- Produce: onion, red pepper, garlic, frozen corn.
- Cans: kidney beans, black beans, diced tomatoes, crushed tomatoes, green chiles, jackfruit.
- Spices: chili powder, paprika, cumin powder, dried oregano and salt.
- You will also need veggie broth or water.
How to make it
Step 1- Prepare the ingredients
Chop the onion + pepper, crush or chop the garlic and shred the jackfruit. You want all produce prepared so it goes smoothly when you start cooking.
Also, I like to combine the spices first in a small bowl.
One last thing, mash about half of the black beans as smooth as you can using a fork. This will help thicken the chili.
Step 2- Roast the veggies
In a large pot (cast-iron works great), start by roasting the onion with the pepper for 5 minutes or until slightly browned. You can use a small amount of oil or water so the veggies don't burn.
Then, add the garlic and jackfruit, stir well and cook for 30-60 seconds. Then, add the rest of the ingredients and stir.
Step 3- Simmer
Keep the pot uncovered and simmer on medium heat for about 20 minutes. The chili is done when it is saucy without being too watery. Taste and adjust seasonings.
Watch how to make it
Cooking tips
- The chili might look watery at first, but be sure to keep uncovered and it will slowly thicken while simmering.
- Look at your can of jackfruit carefully before buying, you DON'T want jackfruit in syrup! Look for water or brine jackfruit.
- Browning the veggies first will add more flavor to the chili.
- Try making your own chili spice mix!
- Grab a can of fire roasted diced tomatoes, it adds more flavor.
Serving suggestions
This easy chili makes for a great crowd pleaser during game night or to get cozy on a chilly fall or winter day.
Serve with a side of tortilla chips, we love to use them to scoop the chili.
It is also fun to garnish your chili with all the fixings such as fresh cilantro, green onions, Mexican pickled onions, vegan yogurt or sour cream, avocado, sliced radishes or even vegan cheese. To make your bowl of chili extra creamy and rich, drizzle this vegan white queso over, yum!
Also serve over brown rice, quinoa or with a side of whole wheat vegan tortillas.
Recipe variation
This chili recipe is so versatile! Swap the red peppers for carrots and add some celery if you have any. When I have them, I like to also use red onions when making chilis for their sweet flavor and use fresh corn when in season (remove the kernels from the cobs and add them raw to the chili!).
Also, you can easily play around with spices: use smoked paprika for a smoky twist, a dash or two of cacao powder for a deeper flavor or cayenne pepper to make it spicy. Try adding a few chopped canned chipotle peppers too (psst, use the leftover smoky peppers to make a vegan chipotle cream sauce and use it to top your chili!).
Storage
This simple chili recipe makes for amazing leftovers! Make more and store for later.
First, let the leftovers cool down and then, transfer to an air-tight container. Keep in the fridge for up to 5 days. Reheat on the stove or the microwave adding an extra splash of veggie broth or water to loosen it up if needed.
Can also be frozen for up to 3 months. Thaw in the fridge the day before and divide in individual portions before freezing for quick grab-and-eat.
Other vegan comfort food recipes you might like
- Vegan white bean chili
- Vegan baked ziti
- Tvp Swedish meatballs
- Vegan leek and potato soup
- Black bean curry
- Vegan spinach soup
- Vegan American goulash
I hope you enjoy this vegan jackfruit chili as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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Vegan Jackfruit Chili with Beans (Easy & Healthy)
Ingredients
- 1 yellow onion - diced
- 1 red pepper - diced
- 2 cloves of garlic - crushed
- 15 oz canned young green jackfruit (in brine or water, not syrup) - shredded
- 15 oz black beans - drained and rinsed
- 15 oz kidney beans - drained and rinsed
- 1 cup frozen corn - or use fresh in season
- 15 oz diced tomatoes
- 15 oz crushed tomatoes
- 1 cup veggie broth - or water
- 8 oz canned green chiles - optional
- salt - to taste
Spice mix
- 1 tbsp chili powder
- 2 tsp dried oregano
- 1 tsp cumin powder
- 1 tsp paprika - smoked or sweet
Instructions
- Mash half of the black beans, set aside. You can also combine the spices in a small bowl so it is ready to go.
- In a large pot, cook the onion with the pepper for 5-7 minutes stirring often. Use a small amount of oil or water so they don't burn.
- Then, add the jackfruit and garlic, stir and cook for 2-3 minutes. Then, add the rest of the ingredients, including the spices and the mashed beans. Let the chili simmer uncovered on medium heat for about 20 minutes stirring often. The chili is ready when it has a saucy consistency without being too watery.
- Taste and adjust seasoning to your liking. Serve warm and garnish with vegan sour cream/yogurt, fresh cilantro, green onion, avocado and hot sauce if desired. Also delicious over rice and a side of tortillas.
Video
Notes
- The chili might look watery at first, but be sure to keep uncovered and it will slowly thicken while simmering.
- Look at your can of jackfruit carefully before buying, you DON'T want jackfruit in syrup! Look for water or brine jackfruit.
- Browning the veggies first will add more flavor to the chili.
- Try making your own chili spice mix!
- Grab a can of fire roasted diced tomatoes, it adds more flavor.
- Storage: keep the leftovers in the fridge for up to 5 days. Can also be frozen, let it thaw in the fridge the day before you need it.
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