Smoky Jackfruit Chili Recipe
Prep Time:
10 minutes
Cook Time:
1 hour, 7 minutes
Servings:
6 Servings
Ingredients
  • 2 (15-ounce) cans young jackfruit in brine
  • 1 tablespoon avocado oil
  • 1 diced onion
  • 3 minced garlic cloves
  • 1 chopped red bell pepper
  • 1 diced jalapeño pepper, seeds discarded
  • 1 diced Serrano pepper, seeds discarded
  • 2 tablespoons tomato paste
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon coriander
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 can black beans, rinsed and drained
  • 1 can pinto beans, rinsed and drained
  • 1 (15-ounce) can fire-roasted tomatoes
  • 2 cups vegetable broth
  • 1 tablespoon lime juice
Directions
  1. Drain and rinse the jackfruit.
  2. Cut the hard tip off each jackfruit piece and discard.
  3. Shred the jackfruit with your hands.
  4. Add the oil to a large pot and bring the heat to medium-high.
  5. Add the onion, garlic, red pepper, jalapeño, and Serrano pepper and saute for 5 minutes.
  6. Next, add the tomato paste, cumin, chili powder, coriander, oregano, smoked paprika, salt, and pepper and stir for 2 minutes on medium heat.
  7. Add the shredded jackfruit, black beans, pinto beans, fire-roasted tomatoes, and broth to the pot, reduce heat to low, and cook for 1 hour. Stir the mixture occasionally.
  8. Stir in the lime juice.
  9. Serve the chili with optional red onion, cilantro, avocado, and jalapeño.