Jackfruit Chili

Jessica CarterDinner, Food, Recipes, Snacks & SoupsLeave a Comment


Jackfruit Chili
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Jackfruit Chili
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ingredients
  • 1 15 oz can black beans
  • 1 15 oz can kidney beans
  • 1 28 oz can crushed tomatoes
  • 2 cups vegetable broth
  • 1 package Tex Mex Jackfruit by The Jackfruit Company
  • 3 cloves garlic minced
  • 1 small yellow onion diced
  • 1 green bell pepper diced
  • 4 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp crushed red pepper flakes
  • 1/4 tsp cayenne pepper
  • 1 tsp dried oregano
  • 2 tsp paprika
  • 2 tbsp ground cumin
  • 3 tsp sea salt
  • 4 tsp black pepper
Servings: people
Units:
Instructions
  1. In a large pot or deep skillet over medium to high heat, add 1/4 cup of vegetable broth. Bring to a low simmer. Add garlic, bell pepper, and onions. Cook until onions are translucent. Add in black beans, kidney beans, crushed tomatoes, jackfruit, all spices, and the remaining vegetable broth. Stir and bring to a boil. Reduce heat to low and simmer for 15 minutes.
Share this Recipe

Jessica Carter is the Vegan Food and Lifestyle Coach at Compassion Over Killing (COK), a national non-profit animal protection organization based in Washington, DC. Committed to making plant-based eating more accessible for all, she organizes and hosts cooking demos, develops online trainings and multimedia content for TryVeg.com, and coordinates collaborations with vegan influencers. Her recipes have been featured on FOX45 BaltimoreLet’s Talk Live, and Good Morning Washington.

Leave a Reply

Your email address will not be published. Required fields are marked *