If winter has you wishing you could migrate to a tropical paradise for the season, then this comforting chili may be just what you need. Pulled jackfruit brings the essence of comfort food to this smoky belly-warming chili. It's also packed with three kinds of beans and seasoned with a homemade smoky spice blend that you will definitely find other uses for in your kitchen.

Smoky Slow Cooker Pulled Jackfruit Chili [Vegan, Gluten-Free]





For the Chili:

  • 18 ounces black beans, drained and rinsed if from can
  • 18 ounces kidney beans, drained and rinsed if from can
  • 18 ounces cannellini beans, drained and rinsed if from can
  • 1/2 red onion, diced
  • 5 ounces mushrooms, diced
  • 2 20-ounce cans of young green jackfruit in water, drained
  • 2 28-ounce can diced tomatoes with chilis, drained
  • Homemade smoky chili seasoning (recipe below)

For the Garnish:

  • Vegan Greek yogurt
  • Thinly sliced scallions
  • Grated vegan cheddar cheese

For the Homemade Smoky Chili Seasoning:

  • 2 tablespoon chili powder
  • 1 1/2 tablespoon garlic powder
  • 1 1/2 teaspoon onion powder
  • 2 teaspoons crushed red pepper flakes (less if you'd prefer no heat)
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon chipotle chili powder
  • 3 teaspoons ground cumin
  • 2 teaspoons kosher salt
  • 2 teaspoons cracked black pepper


  1. Mix all of the contents for the homemade smokey chili seasoning together until perfectly blended. Set aside.
  2. Place all of the chili ingredients into the slow cooker.
  3. Dump the chili seasoning into the slow cooker and mix well to blend.
  4. Keep the slow cooker on high for 3-4 hours or on low for 6-8 hours.
  5. Serve and garnish with optional garnishes.