Jackfruit Chic’un Chili VIDEO LINK

Oh yes, this is a recipe I have been waiting to perfect and make for a long time since going vegan. My goodness, its soo much better then I expected.

You will need:

  • 8 cups of vegetable broth
  • 2 cans of young jackfruit
  • 2 cans of chickpeas
  • 3 cans of great northern beans or cannellini beans
  •  1 large yellow onion
  •  2 large green peppers
  •  1 large yellow pepper
  •  3-4 garlic cloves
  •  1/2 tsp salt
  •  1 1/2 tsp chili powder
  •  2 tsp cumin
  •  1/2 tsp paprika
  •  1 tsp garlic powder
  •  1/8 tsp white pepper or black pepper
  •  pinch of cloves
  •  1/4 cup of chopped fresh cilantro (more for serving)
  •  2 TBSP of green chilis (optional)
  1. Start by draining and shredding your jackfruit. Pull apart the jackfruit so it looks like shredded meat. Make sure you remove any hard core peices.
  2.  Chop your onion, green pepper, yellow pepper and garlic and place them into a large pot with your jackfruit for cooking. Sautee with water or 1/2 tsp of vegan butter until your onions become translucent. (If your wanting a spicy chili you may add in some jalepeno at this point.)
  3.  Before you add in the broth, add all of your spices (except the cilantro and green chilis). Stir until well combined. About 1 minute.
  4. Next add in your beans and stir. (You may drain them if you like but I like to use some of the water from the can to thicken the chili.)
  5. Add in your vegetable broth and turn heat to a medium high. Once the soup has come to a simmer turn to a medium low heat and place a lid on. Let cook for about 20 minutes.
  6.  Remove the lid and add in your fresh chopped cilantro and green chilis. Cook for another 10 minutes.
  7. Serve with cashew cream, tortilla chips and more chopped fresh cilantro.


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