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Jackfruit chili in a white bowl topped with Frito chips, avacado, red onion and cilantro

Jackfruit Chili


  • Author: Candice
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x

Description

This spicy, smoky, savory pulled jackfruit chili is mind-blowing! Not only is this healthy, vegan, easy, budget friendly, it is also the best chili I’ve ever made!


Scale

Ingredients

120 ounce can jackfruit, in water or brine

1 yellow or white onion, diced

1 green bell pepper, diced

1 package mushrooms (8 ounces)sliced

3 garlic cloves, chopped finely

2 carrots, diced

115 ounce can black beans

115 ounce can dark kidney beans

115 ounce can fire roasted tomatoes

128 ounce can crushed tomatoes

1 1/2 TBSP chili powder

1 tsp cumin

1/2 tsp onion powder

1/2 tsp smoked paprika

1/4 tsp cayenne pepper

1 chipotle pepper in adobo sauce (diced) + 1 Tbps of adobo sauce

2 teaspoon worcestershire sauce (make sure it is vegan brand if you do not want the anchovies in it)

1 1/2 Cups water

Salt and pepper to taste


Instructions

Instant Pot Directions:Front of instant pot, showing the settings on high pressures for 8 minutes

Heat instant pot on saute mode and saute onions until soft about 4 minutes.

Add bell pepper, mushrooms, garlic and carrots and continue to saute for an additional 4-5 minutes.  Add a pinch of salt and pepper to taste.

Add remaining ingredients and give it a stir.  Set pressure cooker for high pressure 8 minutes.

Note:  the instant pot may take 15 – 20 minutes to come to pressure before it starts counting down.

Once done, manual release and give it a minute to cool.  

It can stay in warm mode for up to two or three hours if needed.

Enjoy!

Slow Cooker Directions:

Heat slow cooker on stove-top mode and saute onions until soft about 4 minutes. (or use stove top and skillet if your slow cooker does not have this option)

Add bell pepper, mushrooms, garlic and carrots and continue to saute for an additional 4-5 minutes.  Add a pinch of salt and pepper to taste.

Add remaining ingredients to slow cooker and give it a stir.  Set on high for 3 hours or low for 5 hours.

It can stay on warm mode for up to two or three hours if needed.

Enjoy!

Stove Top Directions:

Heat a non stick large pot on medium heat and saute onions until soft about 4 minutes.

Add bell pepper, mushrooms, garlic and carrots and continue to saute for an additional 4-5 minutes.  Add a pinch of salt and pepper to taste.

Add remaining ingredients and give it a stir.  Bring to boil.  Once boiling, set to a low simmer.  Let simmer for about 30 minutes. 

Enjoy!

Notes

This recipe calls for 1 chipotle chili plus 1 TBSP of the adobo sauce, I actually double this because I love the heat!  Feel free to adjust this for your spice tolerance level!

Leftovers go great over rice, noodles or a baked potato.

If you have my Homemade Mexican Spice Blend on hand, you can simply replace the spices listed above with 2 1/2 TBSP of this blend Homemade Mexican Spice Blend

This chili will keep in the fridge for 5 days, it also keeps very well in the freezer for 3 months.

I based the nutritional value for 1 1/2 cup per serving. Prep/Cook time based on pressure cooker directions.

Please make sure and Pin this recipe so you can refer back to us easily!  Would love to hear your comments!

  • Category: Main Course
  • Method: Easy
  • Cuisine: Vegan

Keywords: Vegan Jackfruit Chili