While I agree that to get the absolute best chili, you’ll need a couple hours to let it stew and enhance all of the flavors – I tricked a few people with this chili once I told them it only took me 30 minutes! So, make a batch of this spicy jackfruit chili when you’re short on comfort and time, without missing any of those bold flavors.
To celebrate my second cookbook Vegan Yack Attack On the Go! coming out in paperback, I thought I’d share another recipe from it for y’all. I’ve already shared one recipe from the 30 Minutes or Less chapter: Portobello Fajita Salad (that avocado dressing is A+), and this chili is another!
I find that this recipe is a great “foundation” chili, in that it’s a strong base to build upon and make your own. While it is plenty delicious as-is, there are many ways you can customize it to your taste or preferences. For example: the black beans in this provide some protein, but adding some browned vegan ground meat to this for more would be an excellent option!
Substitutions + tips:
- Green/Young Jackfruit – this is more commonly found in grocery stores now than it used to be, it will be labeled as “Young Jackfruit in Brine”. If you can’t find it at your run-of-the-mill grocer, try an Indian or Asian market!
- Onion – I use yellow onion here, but white or brown will also work.
- Red bell pepper – any red, yellow, or orange peppers can be used.
- Jalapeño – I love using fresh jalapeño here (to your spice preference), but in a pickle – no pun – pickled jalapeños can also be used.
- Black beans – pinto or red beans can also be used if that’s what you have on hand.
- Vegetable broth – for a little more oomph you can sub this with vegan beef broth.
- Chopped tomatoes – I’ve used fresh and diced canned tomatoes for this and both work great.
- Apple cider vinegar – this is to introduce acid for balance, so lemon juice or white vinegar could also be used.
- Spices – of course taste and adjust spice amounts to your liking!
- Toppings – my fave chili toppings for this are pretty standard protocol: green onions, vegan sour cream, and some vegan shredded cheese.
- Optional – if the jackfruit is very briny even after rinsing, add a teaspoon of brown sugar or maple syrup to the chili to help counter it.
Love chili and/or soups? Here are more recipes for you!
- Best Vegan Soup Recipes
- Slow Cooker Lima Bean Tomato Stew
- Hearty Lentil Rice Soup Mix
- Slow Cooker Potato Curry Chili
Spicy Jackfruit Chili
"While I agree that to get the absolute best chili, you’ll need a couple hours to let it stew and enhance all of the flavors; I tricked a few people with this chili, once I told them it only took me 30 minutes! So, make a batch of this chili when you’re short on comfort and time, without missing any of that bold flavor." Copyright 2018 Fair Winds Press & Jackie Sobon
Ingredients
- 1 tablespoon (15 ml) sunflower oil
- 2 cans (40 ounces or 1135 g) green jackfruit in brine, drained and rinsed with seeds removed
- 1 cup (140 g) diced yellow onion
- 1 red bell pepper, seeded and diced
- 1 tablespoon (15 g) minced jalapeno
- 2 tablespoons (35 g) tomato paste
- 1 can (15 ounce or 430 g) black beans, drained and rinsed
- 1 1/2 cups (375 ml) vegetable broth
- 1 cup (170 g) chopped tomatoes
- 2 teaspoons apple cider vinegar
- 1 1/2 teaspoons chili powder
- 1 teaspoon coriander
- 1 teaspoon salt, or to taste
- 1/4-3/4 teaspoon chipotle powder, depending on preferred spice level
- 1/2 teaspoon smoked paprika
- 1/4 cup (12 g) diced green onion
- 1/4 cup (30 g) vegan cheese crumbles or shreds, optional
Instructions
- Warm oil in a large pot, over medium-high heat; once hot, add jackfruit and onion, sautéing them for 3 minutes, browning the edges. Adjust heat to medium, and add bell pepper, jalapeno, and tomato paste, to the pot. Saute mixture for 5 minutes, or until the peppers have soften and onions are translucent.
- Next, add black beans, vegetable broth, chopped tomatoes, apple cider vinegar, chili powder, chipotle, smoked paprika, and coriander to the pot, then bring mixture to a boil. Adjust heat to medium-low and simmer, covered, for 10 minutes, stirring occasionally.
- After the chili has simmered, season with salt, to taste; then divide chili between 4 bowls, topping each with 1 tablespoon (3 g) green onions and 1 tablespoon (7 g) optional vegan cheese. Serve while hot.
Notes
Tip: Green or young jackfruit in brine can be found at most Asian markets, plus some natural food stores. Make sure to remove the seeds hidden in its flesh, or they can become hard and unpleasant during the cooking process.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 239Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCarbohydrates: 42gFiber: 6gProtein: 8g
The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.
Buffalo Jackfruit Spinach Dip - Vegan Yack Attack
Thursday 26th of September 2024
[…] definitely try out this Buffalo Jackfruit Spinach Dip! And for other jackfruit recipes check out my Spicy Jackfruit Chili, Vegan BBQ Ranch Fries, and Beefy Jackfruit Tacos with Tomatillo Fajita […]