This vegan jackfruit chili is just what you need for a cool fall day when you want to cozy up on the couch. With three varieties of beans, this vegan chill offers a mega dose of protein and fiber. The jackfruit provides a “meaty” texture and the spices combine for a satisfying depth and slightly spicy after kick. Vegan jackfruit chili pairs perfectly with vegan cornbread for a warm, hearty comfort meal.
As the seasons change from summer to fall, I find myself craving warm, savory foods. Making a batch of vegan jackfruit chili during meal prep allows me to have a spicy, thick hearty chili all week long.
There are three beans in this chili recipe: black beans, pinto beans and kidney beans. I’ve done a number of recipes with black beans before because they are high in plant-based protein and fiber. Similarly, pinto beans are a great source of iron, and kidney beans help control blood sugar and diabetes (source).
I’m also on a jackfruit kick. After making some BBQ jackfruit sandwiches, I felt in love with jackfruit’s meaty texture. I like thick chili with lots of flavor and ingredients. Immediately I thought of adding some jackfruit. Jackfruit is high in B vitamins as well as vitamin C, making it a healthy nutritious addition to this recipe.
Vegan Jackfruit Chili
Finely dice the onion, carrots and celery. Drain and rinse the jackfruit. Pat dry and slice off the core portion of the fruit to discard. Pull apart the remaining jackfruit pieces to create a shredded pulled pork look and texture. I like to do a mixture of thicker and thinner pieces to add extra depth to the chili.
In a small bowl, mix together the brown sugar, 1 tsp of chili powder, 1 tsp of paprika and 1 tsp of cumin. Toss the jackfruit to coat. In a large skillet, heat up 1 tbsp of oil of your choice. Saute the coated jackfruit to infuse with flavor and create a layer of spice and caramelization. Cook until browned, about 8-10 minutes.
While the jackfruit is cooking, heat the remaining oil in a large pot over medium heat. Add in the diced onions and cook until slightly browned, about 10 minutes. Add in the diced carrots and celery and cook for another 5 minutes to soften.
Add in the beans, jackfruit, diced tomatoes, vegetable broth or water, and butternut squash puree. Also add in the rest of the cumin, paprika, chili powder, garlic powder and onion powder. Bring to a boil, then reduce to a simmer and cook for 25-30 minutes, stirring occasionally. After about 25 minutes, add in the lime juice, salt and pepper. Stir well. Adjust taste to your preferences. *You can also make this recipe in a crock pot. Follow the steps to brown the jackfruit and then add everything to the crock pot and cook on low for 6-8 hours or high for 4 hours.
I typically get 8-10 servings out of this recipe. It freezes well; I portion out the servings and freeze them for days when I know I won’t have time to cook. I love pairing this jackfruit chili with thick slices of cornbread. There’s nothing better on a cold, grey day. This vegan jackfruit chili is:
delicious comfort food
Have you ever cooked with jackfruit? What’s your favorite side to pair with chili? If you try this recipe, let me know! Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram. I’d love to see your vegan chili creations!