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

White Jackfruit Chili [Vegan]

$2.99
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Serves

8

Cooking Time

35

Ingredients

For the Jackfruit Chili:

  • 2 (20-oz [566-g]) cans young jackfruit in brine
  • 2 tablespoons (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
  • 1 1/2 tsp (3 g) dried oregano
  • 2 teaspoons (4 g) paprika
  • 1 tablespoon (6 g) ground cumin
  • 2 tablespoons (17 g) chili powder
  • 1/3 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 tablespoons (30 g) canned chopped green chiles
  • 1 1/2 cups (204 g) frozen corn
  • 2 cups (224 g) vegan Mozzarella shreds or store-bought (nut-free and/or soy-free if needed)
  • 2 teaspoon (12 g) salt, plus more to taste
  • 1/2 teaspoon 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

Preparation

  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. 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.
  3. 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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