Easy Jackfruit Chili
A smoky, satisfying vegan chili made with white beans, jackfruit, and fresh veggies. Perfectly seasoned, high in protein and fiber, and ready in just 35 minutes—ideal for a cozy weeknight meal or meal-prep favorite.
Equipment
- 1 large pot (5–6 qt)
- 1 cutting board
- (1) Chef’s knife
- 1 Wooden spoon or spatula
- 1 Can Opener
- Measuring Cups and Spoons
Ingredients
- 4 cups vegetable broth divided
- 1/2 yellow onion diced
- 1 cup frozen corn
- 3 jalapeños diced and de-seeded
- 3 –5 garlic cloves minced
- 1/2 bunch cilantro chopped (stems and leaves separated)
- 1 teaspoon ancho chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt plus more to taste
- 2 cans 2 3/4 cups / 517 g white beans (Navy, Cannellini, or Great Northern), drained
- 2 cans 14 oz each / 400 g total drained young green jackfruit, drained and rinsed
- Optional toppings: fresh jalapeño slices dairy-free cheese, vegan sour cream or coconut yogurt
Instructions
- Prepare the Vegetables: Start by gathering all your fresh and frozen vegetables. Dice the yellow onion finely, ensuring even pieces for consistent cooking. Remove the seeds and membranes from the jalapeños and chop them into small cubes; this controls the heat level. Mince the garlic cloves, and chop the cilantro, separating the stems from the leaves. Keeping stems and leaves separate will allow the stems to add flavor during cooking while reserving the leaves for fresh garnish later.
- Heat the Pot: Place a large 5–6 quart pot over high heat and allow it to warm for about 1–2 minutes. Pour in 1/4 cup of the vegetable broth to prevent sticking. The broth will help to start softening the vegetables and prevent scorching while the pot gets hot.
- Sauté the Base Vegetables: Add the diced onion, chopped jalapeños, and frozen corn to the pot. Stir continuously for 8–10 minutes over medium-high heat, allowing the vegetables to release moisture. You’ll notice the mixture beginning to stick slightly and brown at the bottom of the pot; this is called caramelization and adds a rich, deep flavor to your chili. Let it sit undisturbed for 30 seconds at a time to develop these golden bits.
- Deglaze the Pot: After the vegetables have started to stick, pour in an additional 1/4 cup of vegetable broth. Using a wooden spoon or spatula, scrape the browned bits from the bottom of the pot. These browned bits, known as fond, are full of flavor and will give your chili an extra layer of smokiness and depth.
- Add Aromatics and Spices: Reduce the heat to medium and add the minced garlic along with the chopped cilantro stems. Stir them for 1–2 minutes until the garlic becomes fragrant but not browned. Sprinkle in the ancho chili powder, ground cumin, smoked paprika, and salt. Stir constantly for another minute to ensure the spices bloom in the hot oil or broth, releasing their full aroma and enhancing the overall flavor of your chili.
- Incorporate Beans and Jackfruit: Add the drained white beans and well-rinsed jackfruit to the pot. If the jackfruit pieces are large or tough, use a fork or your hands to shred them into smaller, meat-like pieces. Pour in the remaining vegetable broth and stir gently to combine everything evenly. Make sure the beans and jackfruit are coated in the spiced vegetable mixture.
- Bring to a Boil: Increase the heat to high and cover the pot with a lid. Allow the mixture to come to a gentle boil. Watch closely, and once it starts bubbling, remove the lid and reduce the heat to medium-low.
- Simmer the Chili: Let the chili simmer uncovered for 12–15 minutes. Stir occasionally to prevent sticking and ensure even cooking. The beans will soften further, the jackfruit will absorb the smoky, spicy flavors, and the chili will thicken slightly. Taste occasionally and adjust salt or spice levels as needed.
- Prepare Optional Toppings: While the chili simmers, prepare your desired toppings. Chop fresh cilantro leaves, slice extra jalapeños, or grate vegan cheese. These toppings add freshness, creaminess, and a touch of heat that complements the hearty chili.
- Serve and Garnish: Once simmering is complete, divide the chili into individual bowls. Top each serving with fresh cilantro leaves, optional jalapeños, vegan cheese, and a dollop of vegan sour cream or coconut yogurt. The chili is best served warm, and the garnishes add both flavor and visual appeal.
- Store Leftovers: Allow any leftover chili to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days. For longer storage, freeze portions for up to 2 months. Reheat gently on the stovetop or in the microwave, stirring occasionally, until heated through.
Notes
- Jackfruit Prep Matters: If using canned jackfruit, drain and rinse thoroughly. Some people prefer to remove the core and seeds, though it’s optional. Thinly slicing tougher pieces helps them absorb flavors more evenly.
- Spice Adjustment: The jalapeños provide mild heat, but you can adjust based on preference. Leaving seeds in adds more kick, while removing them keeps it mild.
- Vegetable Broth Choice: Using a flavorful broth, like vegetable or vegan chicken-style, enhances depth. You can also add a splash of water if you prefer lighter flavor.
- Consistency Tips: For a thicker chili, simmer uncovered slightly longer. For a thinner version, add extra broth gradually while cooking.
- Make-Ahead Friendly: This chili keeps beautifully in the fridge and tastes even better the next day as flavors meld.