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    Home » Recipes » Vegan Soup and Stew Recipes

    Vegan 3-Bean Jackfruit Chili

    By: Amy Katz · Published: Nov 5, 2018 · Last modified: Jan 25, 2022 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, nut-free, soy-free, vegan
    Bowl of chili in top image and pot of simmering chili in bottom image.

    Hearty and warming with three types of beans and fajita-style veggies, you won't miss the meat in this vegan Jackfruit Chili. Offer your favorite toppings at the table for an easy one-pot meal the whole family will enjoy.

    Bowls of jackfruit chili topped with avocado, cilantro, and radish slices and bowl or tortilla chips.

    Veggie chili is a staple in my house. Not only can you make it with pantry ingredients, it's nourishing and satisfying.

    This jackfruit chili combines components from two of my favorite recipes: Jackfruit Vegan Taco Soup and Easy Vegan Fajitas.

    The jackfruit provides a meaty texture while taking on the flavors of the seasonings. And the strips of onions and colorful bell peppers are a feast for the eyes as well as the palate.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Serving suggestions
    • Storing and freezing
    • FAQ
    • More chili and stew recipes
    • 📋 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • It's an easy one-pot meal you can make in 45 minutes.
    • It's loaded with flavors and textures from jackfruit, beans, and vegetables.
    • The leftovers taste amazing, plus they are freezer friendly.

    Ingredients

    Open can of jackfruit.

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Canned jackfruit: Look for cans of jackfruit packed in brine or water at Asian markets, Trader Joe's, and online. Do not purchase jackfruit packed in syrup for this chili recipe. (Save it for use in desserts.)

    Young Green Jackfruit in Brine

    • Pack of 6 cans
    • Product of Thailand
    Buy from Amazon

    You will also need to following easy-to-find ingredients:

    • Olive oil (or use water for sauteing)
    • Onion
    • Garlic
    • Chili powder
    • Ground cumin
    • Canned kidney beans, black beans, and pinto beans
    • Fire-roasted canned diced tomatoes
    • Vegetable broth
    • Bell peppers (red, yellow, and orange)
    • Salt and pepper

    Instructions

    Collage of 4 numbered images showing how to make this recipe.
    1. Rinse and drain the canned jackfruit, then squeeze out as much liquid from the pieces as you can. Use your fingers to shred it. (If you like it chunkier, you can leave the pieces bigger, or use your spoon to break them up as you cook the chili.)
    2. Saute it with the onion and garlic in a large pot or Dutch oven.
    3. Add the spices, beans, tomatoes (with the liquid from the can), vegetable broth, and bell peppers.
    4. Simmer until the vegetables are soft and the liquid has reduced, stirring occasionally.

    Serving suggestions

    Close up of a bowl of chili.

    Serve your vegan chili with any of your favorite toppings such as the following:

    • Tortilla chips
    • Cubed or sliced avocado
    • Sliced green or red onion
    • Sliced radishes
    • Fresh chopped or torn cilantro
    • Shredded vegan cheese
    • Vegan sour cream

    Storing and freezing

    Leftover chili can be covered and refrigerated for 3-4 days or frozen for up to 3 months. I like to freeze servings in individual portions in mason jars or small glass containers with lids. Be sure to allow a little room at the top since the liquid will expand when frozen.

    To reheat, first defrost the frozen container in the refrigerator overnight. It will be thicker, so you may want to add a little water before reheating it in a pot on the stove or in a microwave-safe bowl.

    For tips on freezing, refer to USDA Freezing and Food Safety.

    FAQ

    Does jackfruit taste like meat?

    Ripe jackfruit found in the produce and frozen aisles tastes similar to other sweet tropical fruit like mango or pineapple. However, young, unripe jackfruit packed in water or brine in a can can be used as a meat-replacer in vegan recipes. It doesn't have much flavor, but the texture can mimic shredded chicken or pulled pork. And it takes on the taste of whatever seasoning you add to it.

    Can you use jackfruit in syrup?

    Jackfruit in syrup is eaten as a dessert. For this recipe, look for canned jackfruit packed in water or brine.

    Do you need to remove seeds from canned jackfruit?

    The seeds are edible, but some people don't like their texture. It's up to you whether you want to remove them or not.

    More chili and stew recipes

    • Zucchini Stew with Potatoes
    • Pumpkin Chili (30 Minute Vegan Recipe)
    • Spanish Chickpea Stew with Spinach
    • Easy Black Bean Chili (Vegan)

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Bowl of chili topped with radish slices, fresh cilantro, and avocado cubes next to spoons and a bowl of tortilla chips.

    Vegan 3-Bean Jackfruit Chili

    Hearty and warming with three types of beans and fajita-style veggies, you won't miss the meat in this vegan Jackfruit Chili.
    5 from 1 vote
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Main Course, Soup
    Cuisine: Fusion, Tex-Mex
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 318kcal
    Author: Amy Katz

    Equipment

    • Dutch Oven or large pot

    Ingredients

    • 1 Tablespoon olive oil
    • 1 can jackfruit in brine (not syrup), (20 ounces)
    • 1 onion, sliced
    • 3 cloves garlic, minced
    • 2 Tablespoons chili powder
    • 2 teaspoons ground cumin
    • 1 can kidney beans, (14.5 ounces) rinsed and drained
    • 1 can black beans, (14.5 ounces) rinsed and drained
    • 1 can pinto beans, (14.5 ounces) rinsed and drained
    • 1 can fire-roasted diced tomatoes, (15 ounces) with their juice
    • 2 cups vegetable broth
    • 4 cups bell peppers, (red, yellow, and orange) cut in strips
    • salt and pepper, to taste

    Optional garnishes:

    • avocado, cilantro, radishes, green onions, vegan cheese, etc.
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    Instructions

    • Rinse and drain the jackfruit. Take each chunk and squeeze out any excess liquid. Use your fingers to shred the jackfruit, if desired.
    • Heat the oil in a large pot or dutch oven over medium heat.
    • Add the jackfruit, onion, and garlic to the pot and cook until the jackfruit is lightly browned and the onion is soft.
    • Then add the chili powder, cumin, kidney beans, black beans, pinto beans, diced tomatoes (with the liquid from the can), vegetable broth, and bell peppers.
    • Simmer until the vegetables are soft and the liquid has reduced, stirring occasionally.
    • Add salt and pepper, to taste.
    • Ladle chili into bowls and top with optional garnishes, if desired.

    Notes

    Leftover chili can be covered and refrigerated for 3-4 days or frozen for up to 3 months. 
    Serve your vegan chili with any of your favorite toppings such as the following:
    • Tortilla chips
    • Cubed or sliced avocado
    • Sliced green or red onion
    • Sliced radishes
    • Fresh chopped or torn cilantro
    • Shredded vegan cheese
    • Vegan sour cream
    Follow me on Instagram Share your recipe photos by tagging @veggiessavetheday

    Nutrition

    Calories: 318kcal | Carbohydrates: 59g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 816mg | Potassium: 961mg | Fiber: 17g | Sugar: 9g | Vitamin A: 4188IU | Vitamin C: 133mg | Calcium: 150mg | Iron: 5mg

    Nutritional information is an estimation only.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

    « Swiss Chard Pasta with Garlic
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Jennifer

      January 06, 2019 at 9:12 pm

      5 stars
      This was sooooo good! I also added some blistered peppers, boca crumbles, and lentils. Huge portions for such small calories. Love it!

      Reply
      • Leah

        February 24, 2019 at 3:48 pm

        Hi there! How did you go about adding the lentils? Did you cook them first?

        Reply
        • Amy

          February 24, 2019 at 4:37 pm

          Hi Leah, this recipe doesn't contain lentils.

          Reply
          • Leah

            February 25, 2019 at 4:44 pm

            Right - this was a comment in response to Jennifer who had noted that she added lentils! 🙂

            Reply
            • Amy

              February 25, 2019 at 4:45 pm

              Oh, gotcha! I do like that idea! 🙂

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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    Amy holding an avocado like a heart

    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

    More about me →

    Summer Favorites

    • Quick Italian White Bean Salad
    • Mediterranean Tomato and Zucchini Saute
    • Cauliflower Curry Vegan Grill Recipe
    • 5 Ingredient Vegan Lentil Salad

    Most Popular

    • Mediterranean Yellow Rice
    • 15 Minute Tomato Paste Pasta Sauce
    • Vegan Lemon Artichoke Pasta
    • Sauteed Green Beans with Mushrooms

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