Vegan 3-Bean Jackfruit Chili

5 from 1 vote

Hearty and warming with three types of beans and fajita-style veggies, you won't miss the meat in this vegan Jackfruit Chili.

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Soup

Cuisine: Fusion, Tex-Mex

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 318kcal

Rinse and drain the jackfruit. Take each chunk and squeeze out any excess liquid. Use your fingers to shred the jackfruit, if desired. Set aside.
1-20 ounce can jackfruit in brine (not syrup)
Heat the oil in a large pot over medium heat.
1 Tablespoon extra virgin olive oil
Add the jackfruit, onion, and garlic to the pot and cook until the jackfruit is lightly browned and the onion is soft.
1 onion, 3 cloves garlic
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.
2 Tablespoons chili powder, 2 teaspoons ground cumin, 1-15 ounce can kidney beans, 1-15 ounce can black beans, 1-15 ounce can pinto beans, 1-15 ounce can fire-roasted diced tomatoes, 2 cups vegetable broth, 4 cups bell peppers
Simmer until the vegetables are soft and the liquid has reduced, stirring occasionally.
Add salt and pepper, to taste.
salt and pepper
Ladle chili into bowls and top with optional garnishes, if desired.
avocado, cilantro, radishes, green onions, vegan cheese, etc.

Leftover chili can be refrigerated in an airtight container for 3 to 4 days or frozen for up to 3 months.