This hearty vegan chili is packed with vegetables and shredded jackfruit for a meaty texture without the meat. Smoked paprika, chipotle chile powder, and nutritional yeast make the dish rich and smoky, for a satisfying meal that’s even better when topped with avocado or a simple guacamole. Ready in 45 minutes and perfect for a weeknight meal and leftover lunches.Print
Rich and hearty vegan Smoky Jackfruit Chili
- 3 large garlic cloves, minced
- 3 medium carrots, sliced into half-moons
- 1 medium yellow onion, chopped
- 1 medium sweet potato, chopped into small cubes
- 1 red bell pepper, deseeded and chopped
- 1 green bell pepper, deseeded and chopped
- 1 poblano pepper, deseeded and diced
- 1 lime, cut into wedges
- 2 15-ounce cans diced fire-roasted tomatoes, with liquid
- 1 20-ounce can brined jackfruit, rinsed and drained
- 1 15-ounce can kidney beans, rinsed and drained
- 1 15-ounce can garbanzo beans, rinsed and drained
- 1 6-ounce can tomato paste
- 1 cup water
- 1/4 cup nutritional yeast, reserved
- 2 tbsp coconut aminos
- 1 tbsp extra-virgin olive oil
- 1 tsp chili powder
- 2 tsp ground cumin
- 2 tsp dried cilantro
- 1 1/2 tsp paprika
- 1 tsp smoked paprika
- 3/4 tsp Mexican oregano
- 1/2 tsp chipotle chile powder
- 1/2 tsp dried thyme
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- Optional: Fresh cilantro, sliced avocado or guacamole, red onion, vegan sour cream/shredded vegan cheese, etc., for garnish.
- If desired, char the peppers over an open flame before chopping. Combine all seasonings in a small bowl and set aside.
- Empty the can of jackfruit into colander and rinse thoroughly with cold water. Leave colander in the sink to drain while prepping the other ingredients. Empty the kidney and garbanzo beans into a colander, rinse with cold water, and let drain until ready to add to the pot.
- Prep all vegetables and set aside individually.
- Heat a large pot over medium heat. Once hot, add the olive oil and onions. Sauté until onions turn translucent and begin to brown, then add the carrots and sweet potato. Sauté another 3-5 minutes, then add the garlic and cook another 1-2 minutes, until fragrant.
- Add the tomatoes and use a cup of water to rinse the tomato cans out. Add the water to the pot, then add the peppers, coconut aminos, and seasoning mixture and stir well.
- Shred the jackfruit by hand or with two forks and add to the pot. Stir well. Finally add the beans and gently stir.
- Cover and simmer over medium-low heat for 20 minutes. Check the tenderness of the sweet potato cubes and cook another 10-15 minutes. Potatoes should be fork tender but not mushy. Once fully cooked, remove the pot from heat and stir in the nutritional yeast (adds a rich flavor and cuts through the tanginess of the jackfruit). Season with additional salt and pepper, if needed.
- Serve topped with avocado, fresh cilantro, diced red onion, vegan sour cream or shredded vegan cheese, etc.
Refrigerate in an airtight container up to 4 days.
Freeze in an airtight container up to 3 months.
Keywords: CHILI, VEGAN CHILI, JACKFRUIT CHILI, VEGETARIAN, PLANT-BASED, PLANTBASED, LOW-FAT, MEATLESS, SHREDDED JACKFRUIT, WEEKNIGHT MEALS, MEAL PREP, GLUTEN-FREE, GRAIN-FREE