White Jackfruit Chili

Nut-free option, Soy-free option 

This chili uses jackfruit in place of chicken. If you’ve never had jackfruit before, it’s a fruit that has a meatlike texture and is great for vegan cooking. The resulting chili is hearty and delicious. We love serving it with tortilla chips, Dinner Rolls or with a side of Fries (Baked or Fried) and pairing it with a “Chicken Bacon” Ranch Pita.

White Jackfruit Chili is a hearty and flavorful vegan chili that features young jackfruit as the star ingredient. This chili is packed with rich and savory flavors, making it a satisfying and comforting dish for any occasion.

The jackfruit in this chili adds a unique and meaty texture, making it an excellent meat substitute for plant-based diets. It’s a versatile ingredient that takes on the flavors of the spices and seasonings, giving the chili a robust taste.

The combination of spices like paprika, cumin, and chili powder creates a complex and well-balanced flavor profile, with just the right amount of heat. The addition of cannellini beans, corn, and diced tomatoes provides extra texture and nutrition to the dish.

To finish, you can top your White Jackfruit Chili with creamy Cashew Cream or vegan sour cream, adding a delightful contrast to the spicy and savory chili. Fresh parsley adds a burst of freshness and color, enhancing both the presentation and taste.

Whether you’re a vegan or just looking to enjoy a meatless meal, White Jackfruit Chili is a fantastic choice. It’s a bowl of comfort and warmth that will satisfy your taste buds and leave you wanting more. Plus, it’s a great option for gatherings and potlucks, as it’s sure to please a crowd with its delicious, plant-based goodness.

PREP TIME: 10 minutes

COOK TIME: 25 minutes

YIELD: 8 servings

INGREDIENTS:

• 2 (20-oz [566-g]) cans young jackfruit in brine
• 2 tbsp (28 g) vegan butter (nut-free and/or soy-free if needed)
• 1 medium-sized onion, chopped (about 1 cup [160 g])
• 3 cloves garlic, peeled and minced, or 1 tbsp (9 g) jarred minced garlic
• 1½ tsp (3 g) dried oregano
• 2 tsp (4 g) paprika
• 1 tbsp (6 g) ground cumin
• 2 tbsp (17 g) chili powder
• ⅓ cup (41 g) all-purpose flour
• 3 cups (720 ml) plain, unsweetened rice milk
• 2 cups (480 ml) vegetable broth
• 2 (15.5-oz [439-g]) cans cannellini beans, drained and rinsed
• 1 (14.5-oz [411-g]) can diced tomatoes
• 2 tbsp (30 g) canned chopped green chiles
• 1½ cups (204 g) frozen corn
• 2 cups (224 g) vegan Mozzarella shreds or store-bought (nut-free and/or soy-free if needed)
• 2 tsp (12 g) salt, plus more to taste
• ½ tsp freshly ground black pepper, plus more to taste

FOR SERVING

• Cashew Cream or vegan sour cream (nut-free and/or soy-free if needed)
• Dried or chopped fresh parsley

INSTRUCTIONS:

1. Drain and rinse the jackfruit and squeeze out as much water as possible, using a cheesecloth or clean towel. Chop it into small pieces and set aside.
2. In a large stockpot, melt the butter over medium heat. Add the onion and cook for 5 to 7 minutes, or until translucent.
3. Stir in the jackfruit and cook for another 5 minutes.
4. Stir in the garlic, oregano, paprika, cumin, and chili powder and cook for 30 seconds to 1 minute, or until the garlic is fragrant.
5. Stir in the flour until it is well mixed with the vegetables.
6. Slowly pour in the rice milk, stirring constantly.
7. Stir in the vegetable broth, cannellini beans, diced tomatoes, green chiles, and corn.
8. Increase the heat to high and bring the chili to a boil, stirring often. Lower the heat to low, bringing the chili to a simmer. Simmer, covered, for 20 minutes, or until thickened, stirring occasionally.
9. Stir in the cheese until melted, then stir in the salt and pepper, adding more to taste if desired.
10. Serve hot, topped with Cashew Cream or vegan sour cream and parsley.