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. This is a great main dish for runners since it is high in protein and Vitamin C.  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.

When you combine the protein and vitamin C, you get a hearty meal perfect for runner fuel.  As the season change, it’s important to up your vitamin C intake to fend off colds.  You don’t want to let a cold sideline training! You can make a batch of this chili and freeze the extra portions for a winter day or a long work day.

What I used for 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:

warm

savory

spicy

hearty

nutritious

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!  

Buen Provecho,

Becca

Print Recipe

Vegan Jackfruit Chili

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.

Prep Time

20 minutes

Cook Time

35 hour

Servings

people

Ingredients

• 1 1/2 cups cooked black beans *or sub 1 can
• 1 1/2 cups cooked kidney beans *or sub 1 can
• 1 1/2 cups cooked pinto beans *or sub 1 can
• 2 15 oz cans fire roasted tomatoes
• 1 20 oz can jackfruit *see notes on where to buy
• 1/2 medium yellow onion
• 3 large carrots
• 3 stalks celery
• 2 1/2 cups vegetable broth or water
• 1 can butternut squash puree *or sub sweet potato puree
• 4 tbsp oil of choice, divided
• 1 1/2 tbsp brown sugar
• 3 tsp chili powder, divided
• 2 tsp smoked paprika, divided *see notes if don't have smoked
• 2 tsp cumin, divided
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp ground black pepper
• 1 tsp sea salt
• 1/2 lime

Prep Time 20 minutes Cook Time 35 hour Servings people Ingredients 1 1/2 cups cooked black beans *or sub 1 can 1 1/2 cups cooked kidney beans *or sub 1 can 1 1/2 cups cooked pinto beans *or sub 1 can 2 15 oz cans fire roasted tomatoes 1 20 oz can jackfruit *see notes on where to buy 1/2 medium yellow onion 3 large carrots 3 stalks celery 2 1/2 cups vegetable broth or water 1 can butternut squash puree *or sub sweet potato puree 4 tbsp oil of choice, divided 1 1/2 tbsp brown sugar 3 tsp chili powder, divided 2 tsp smoked paprika, divided *see notes if don't have smoked 2 tsp cumin, divided 2 tsp garlic powder 2 tsp onion powder 2 tsp ground black pepper 1 tsp sea salt 1/2 lime

Instructions

1. 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.
2. 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.
3. In a large skillet, heat up 1 tbsp of oil of your choice. Saute the coated jackfruit to infuse with flavor and create a coat of spice. Cook until browned, about 8-10 minutes.
4. 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.
5. 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.
6. After about 25 minutes, add in the lime juice, salt and pepper. Stir well. Adjust taste to your preferences.

Recipe Notes

• If cooking beans from dried, here's a how to post.  
• You can find jackfruit in cans at Trader Joes or on Amazon (affiliate link).
• If not using smoked paprika, add in 1 tsp of liquid smoke.

Share this Recipe

I am linking up with the Foodie Friday crew (Annemarie , Farrah and Esther) plus Deborah , and Rachel for Meatless Monday group for this recipe.