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:
- Jackfruit
- Onion
- Garlic
- 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
Ingredients
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
TOPPING
- avocado
- lemon sauce
- I use this scale.
Instructions
- 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.
Notes
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This is absolutely delicious! I served it with your lemon sauce and it was a hit with everyone, including the meat eaters!
Super delicious recipe! It turned out great and my family loved that it was tomato free. I increased the portions because I’ve never seen 20 oz jackfruit cans, only 14 oz. I definitely recommend doubling this recipe as it tastes even better the next day. So you’ll want lots of extras. I served it with avocado and shredded cabbage.
Thank you so much Mireille!!
This recipe is amazing! I’’m working on becoming completely plant based and this helped me with some of meatier cravings. Absolutely delicious!
Aww that is wonderful to hear!
Finally made this after having a can of jackfruit in my cabinet for two years. Really good, simple too. I added some chipotle seasoning as I did not have poblanos or a jalapeño and it subbed well. Thanks for posting such a great recipe.
Looks good. Could I make this in crockpot?
I’ve never tried it so I don’t know how it would turn out!
Easy and quick to make, yet very flavorful. The spices and baked jackfruit add a wonderful texture and flavor. Perfect on a cold winter night.Thanks for the post, Isaral Busines Solution are a technology & innovation company. Delivering business software for Small and Medium Businesses (SMBs) is our passion. Tally’s product caters to millions of users across industries in over 100 countries. Tally strives to deliver innovation and excellence in enterprise resource planning software for small and medium businesses for Details Contact.
Made this, and my husband (a notoriously picky eater) had three helpings! So rich and flavorful without being heavy. Will plan to make again and again. Thank you, Brandi, for all your amazing recipes. I’m also really enjoying your cookbook. Love it so much, I bought another copy this week for my friend’s birthday present. I hope there are plans for a future cookbook in the works!
Yay, that is wonderful to hear Nichole! Yes, I’m working on my 2nd book now!
Easy and quick to make, yet very flavorful. The spices and baked jackfruit add a wonderful texture and flavor. Perfect on a cold winter night
WoW WoW, WoW! Brandi, you rocked it. This chili is deliciously packed with flavor and not too spicy. I’m a wuss when it comes to spice heat levels and it is perfect… even for me. Both my husband and I loved it. This recipe is a keeper for sure. You are the Queen of flavor. Thank you!
So amazing to hear Kathryn!!
I made this last night and it was/is very good! I’ve had a can of jack fruit in my pantry for a year, not knowing what to do with it, now I do. I didn’t add salt to the jack fruit seasoning since it was in a salty brine. Unfortunately, I didn’t have lime so I used lemon juice. I know it would be even better with lime juice. I threw in some rice I had in the freezer. Question, what nutrition value does jack fruit have, if any?
Made this recipe and took it to work- yum!! Everyone loved it!!
Thank you! Love your recipes!
We really enjoyed this recipe!
Outstanding! Best chili I’ve ever made or had, thanks Brandi. The depth of flavor is astonishing!
Wow, that is so amazing to hear Mark thank you so much for the awesome feedback!
The soup is delicious. Used less chili powder and only the poblano pepper as my husband and I can’t really do spicy anymore, unfortunately. Soup still had a little kick to it. I would like to pass on a tip for cutting up the jackfruit wedges. Another recipe I have used that called for jackfruit tells you to cut off the hard cores and put them in a bowl. Use a chopper to break them up into smaller pieces. Then just pick up the rest of the wedge and pull it apart in your hands. The first time I used jackfruit, it seemed like it took me 20 minutes to shred one can. This is a much faster way of cutting up the jackfruit. I loved cooking the jackfruit with spices and liquid smoke. Can’t wait for the new cookbook.
Thanks for the tip Valerie and I’m so happy you loved this so much!
First time using jackfruit and this recipe was perfect! I paired it with some vegan sour cream and thinly sliced radishes. 👌🏼
I am thrilled to hear that Gina, thank you so much for making it!
My favorite chili recipe and so easy to make! Shredding, seasoning and baking the jack fruit adds delicious & clean vegan protein, the sweet corn with the spice makes this chili great. This will be a winter favorite that I’ll make again and again.
Thank you so much Lori for making it and this amazing review!!
I couldn’t wait to make this when it came out today. I love to cook with jackfruit and this recipe is amazing. I cooked it in the IP and used my Air fryer to cook the jackfruit. Hubby LOVED it. It has such great flavor. Thanks Brandi!!! ❤️❤️
Forgot to give the 5*
Thank you so much Estee for making it, I’m so glad you both loved it!