This Vegan Jackfruit Bean Chili has a wonderful shredded “chicken” 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 BEAN CHILI
One of my absolute favorite meals to eat during childhood and as an adult, is chili. I love chili of all types. Classic Texas chili is my favorite, but this white bean chili style using pinto beans and jackfruit is a nice change that I enjoyed.
To give extra flavor and texture, I shred and spice up the jackfruit and then bake it before adding to the chili. It gives it extra flavor and improves the texture. Jackfruit can tend to be a bit too soft for my liking, so baking it first improved the texture to where I enjoyed it more.
The jackfruit chili turns out hearty, thick and full of flavor with a kick.
HOW TO MAKE VEGAN JACKFRUIT CHILI
You will need the following ingredients:
- Green bell pepper
- Poblano pepper
- Jalapeno pepper
- Low-sodium veggie broth
- Spices: Chili powder, cumin, coriander, garlic powder
- Liquid smoke
- Maple syrup
- Pinto beans
- Sweet corn
- Lime juice
- Toppings: Avocado and vegan lemon sauce
First, you will shred the drained jackfruit like shredded chicken using two forks. This will take several minutes, so be patient.
Add the spices and liquid smoke and mix thoroughly.
Spread onto a lined sheet pan evenly and bake for 30 minutes at 375°F for 30 minutes. Baking the jackfruit first before adding to the chili gives it extra flavor and improves the texture!
It should look nice and browned like this!
While the jackfruit is baking, cook the veggies until tender. Add the spices and toast 30 seconds.
Add the remaining ingredients, including the baked jackfruit. Simmer around 10 minutes.
Top the vegan jackfruit chili with avocado and my vegan lemon cream sauce!
MORE VEGAN CHILI RECIPES
- Vegan Pumpkin Chili
- 30 Minute Mexican Chili
- Cocoa Black Bean Chili
- White Bean Chili
- Sweet Potato Chili
Vegan Jackfruit Pinto Bean Chili
FOR BAKING THE JACKFRUIT
- One 20 oz can jackfruit (in brine/salt water) drained. I buy mine from Trader Joe's
- 1/2 teaspoon liquid smoke
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder (I use my homemade blend)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine sea salt
FOR THE CHILI
- 1 cup (160g) finely chopped onion
- 4 1/4 cups low-sodium vegetable broth, separated (I love the Pacific brand-great flavor)
- 1 tablespoon minced garlic
- 1 cup (160g) chopped green bell pepper
- 1/2 cup (64g) chopped poblano pepper
- 1 jalapeno, finely chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons garlic powder
- 1/4 teaspoon ground black pepper
- 1 teaspoon fine sea salt
- One 15 oz can pinto beans, drained/rinsed
- 1 cup sweet corn (I use frozen)
- 1 teaspoon liquid smoke
- 1 tablespoon pure maple syrup
- 1 tablespoon lime juice
- 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 "For Baking the Jackfruit". 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 "For the Chili" 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.
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