Description
A simple recipe for Jackfruit Chili that can be made in an Instant Pot or on the stovetop. Vegan and gluten-free, this fast and easy dinner recipe can be made in 30 minutes!
Ingredients
- 2 tablespoons olive oil
- one onion, chopped
- 6 garlic cloves, rough chopped
- 1 poblano pepper, chopped (or sub a 4-ounce can diced green chilies)
- 2 x 14-ounce cans white beans (3 cups cooked- or sub other bean- pinto, black, red)
- 16 ounces canned jackfruit, drained, core sliced through ( see photos)
- 3 cups veggie broth (see notes)
Homemade Chili Seasoning:
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon coriander
- 2 teaspoons dried oregano
- 2 teaspoons granulated garlic
- 1 teaspoon salt
- 1 teaspoon sugar (or maple syrup)
- 1/2 teaspoon pepper
- 1/4– 1/2 teaspoon ground chipotle powder (optional)
Additions:
- 1 cup frozen corn (optional)
- large handful chopped kale (optional, sub spinach)
Garnish: avocado, cilantro, scallions, grated radish, red onion, grated vegan cheese (or regular), vegan sour cream (or regular) or even a drizzle of olive oil.
Instructions
See notes for stove top version:
- Set Instant Pot to “Saute” and heat 2 tablespoons oil. Add onion and garlic and fresh poblano ( if using) and saute 3 minutes until fragrant.
- Add canned chilies, canned beans and jackfruit. Add the veggie broth, and scrape up any browned bits from the bottom of the pot.
- Add all the spices, sugar and salt.
- Give a stir and set Instant Pot to High for 10 minutes. Manually or naturally release.
- Stir in corn and chopped kale and cover for 5 minutes on warm setting. Taste and add more salt if needed.
- Serve in bowls with diced avocado, cilantro (or scallions), radishes, tortilla strips and any of the additional garnishes.(The garnishes really make this shine!)
Notes
If leaving out the corn and kale, reduce broth by 1/2 cup.
Stovetop Directions:
- Heat 2 tablespoons oil in a large pot or dutch oven. Add onion and garlic and fresh poblano (if using) and saute 3-4 minutes until fragrant.
- Add canned chilies, canned beans and jackfruit. Add the veggie broth, and scrape up any browned bits from the bottom of the pot.
- Add all the spices, sugar and salt.
- Give a stir and bring to a simmier. Cover, and simmer on low heat for 15 minutes.
- Stir in corn and chopped kale, cover, simmer for 5 minutes on low. Taste and adjust the salt.
- Serve in bowls with diced avocado, cilantro (or scallions), radishes and any of the additional garnishes.(The garnishes really make this shine!)
Nutrition
- Serving Size: 1 ½ cup- without garnish
- Calories: 277
- Sugar: 5.4 g
- Sodium: 762.8 mg
- Fat: 6.6 g
- Saturated Fat: 0.8 g
- Carbohydrates: 50.3 g
- Fiber: 8.3 g
- Protein: 8.5 g
- Cholesterol: 0 mg
