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5 from 20 votes

Vegan Jackfruit Pinto Bean Chili

This Vegan Jackfruit Bean Chili has a wonderful shredded "chicken" texture thanks to using jackfruit! Cooked with lots of warming spices and fresh veggies for a delicious chili with lots of flavor and texture!
Prep Time30 minutes
Course: Main
Cuisine: American, Gluten-free, Vegan
Keyword: pinto bean, vegan jackfruit chili, white chili
Servings: 3 -4
Author: Brandi Doming

Ingredients

FOR BAKING THE JACKFRUIT

  • One 20 oz can jackfruit (in brine/salt water) drained. I buy mine from Trader Joe's
  • 1/2 teaspoon liquid smoke
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder (I use my homemade blend)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt

FOR THE CHILI

  • 1 cup (160g) finely chopped onion
  • 4 1/4 cups low-sodium vegetable broth, separated (I love the Pacific brand-great flavor)
  • 1 tablespoon minced garlic
  • 1 cup (160g) chopped green bell pepper
  • 1/2 cup (64g) chopped poblano pepper
  • 1 jalapeno, finely chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons garlic powder
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon fine sea salt
  • One 15 oz can pinto beans, drained/rinsed
  • 1 cup sweet corn (I use frozen)
  • 1 teaspoon liquid smoke
  • 1 tablespoon pure maple syrup
  • 1 tablespoon lime juice

TOPPING

Instructions

  • Preheat the oven to 375°F and line a sheet pan with parchment paper.
  • To a bowl, add the drained jackfruit and use two forks to shred it very thoroughly like shredded chicken. For the tougher chunks, use a knife to slice it. This will take several minutes, so be patient.
  • To the bowl of jackfruit, add the liquid smoke and spices listed under "For Baking the Jackfruit". Mix very well until all the jackfruit is well coated.
  • Spread out onto the pan and bake for 30 minutes. Refer to photos.
  • While the jackfruit is baking, chop the veggies and gather the remaining ingredients.
    Add only 1/2 cup broth to a large pot over medium heat. Once hot, add the onion and cook about 5 minutes, stirring occasionally until tender.
  • Add another 1/4 cup broth, the garlic, bell pepper, poblano pepper and jalapeno. Cook another 5-8 minutes, stirring often, until tender. Add more broth if needed.
  • Add the spices listed under "For the Chili" chili powder, cumin, coriander, garlic powder, pepper and salt. Stir for about 30 seconds to toast the spices.
  • Add the remaining broth (3 1/2 cups), pinto beans, corn, liquid smoke, maple syrup and lime juice. Stir in the baked jackfruit. Stir well and bring back to a boil. Once boiling, lower the heat to low and simmer about 10 minutes.
  • Taste and add any more salt if needed. This can vary on the broth used.

Notes

Nutrition does not include added avocado and lemon sauce. This is based on 3 large bowls, but could easily serve 4 more standard servings.