White Jackfruit Chili
[Vegan]
Author Bio
Welcome to your new go-to resource for dependable vegan recipes, complete with more than 200...
Welcome to your new go-to resource for dependable vegan recipes, complete with more than 200 fuss-free, family-approved and down-right delicious dishes. The sisters behind the popular blog and brand Six Vegan Sisters have pulled out all the stops to bring you their favorite recipes to cover every kind of cooking need you may have—from weeknight dinners to date nights in, holidays and everything in between. Fall in love with flavor-packed eats like:
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White Jackfruit Chili [Vegan]
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!
Reprinted with permission from The Six Vegan Sisters Everyday...
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!
Reprinted with permission from The Six Vegan Sisters Everyday Cookbook by Six Vegan Sisters, Page Street Publishing Co. 2021. Photo credit: Hayden Stinebaugh
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Ingredients You Need for White Jackfruit Chili [Vegan]
How to Prepare White Jackfruit Chili [Vegan]
- 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.
- In a large stockpot, melt the butter over medium heat. Add the onion and cook for 5 to 7 minutes, or until translucent. Stir in the jackfruit and cook for another 5 minutes. Stir in the garlic, oregano, paprika, cumin and chili powder and cook for 30 seconds to 1 minute, or until the garlic is fragrant. Stir in the flour until it is well mixed with the vegetables. Slowly pour in the rice milk, stirring constantly. Stir in the vegetable broth, cannellini beans, diced tomatoes, green chiles and corn. 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.
- Stir in the cheese until melted, then stir in the salt and pepper, adding more to taste if desired. Serve hot, topped with Cashew Cream and parsley.
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