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!
Ingredients
1–20 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
1 – 15 ounce can black beans
1 – 15 ounce can dark kidney beans
1 – 15 ounce can fire roasted tomatoes
1 – 28 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:
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