Jackfruit Chili
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
Instructions
- 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.
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Committed to making plant-based eating more accessible for everyone, Jessica Carter develops simple and delicious vegan recipes and coordinates collaborations with vegan brands to help people make more sustainable and compassionate buying choices. Her recipes have been featured on FOX45 Baltimore, Let’s Talk Live, and Good Morning Washington. She completed the Plant-Based Nutrition Certificate Program in March 2019.
3 Comments on “Jackfruit Chili”
i only have cannede jackfruit, no way to get that package, will that work?
Yes it will Libby!
I used 2 cans of Jackfruit and loved it. Very spicy! I added avocado and cilantro on top with some Vegan Almond cheese shreds.