This Jackfruit Chili is slow-cooked in a crockpot to bring out all of its delicious flavors. Jackfruit takes the place of meat in this plant-based vegan chili. It’s the perfect cozy meal for cooler weather.
Chili is a staple for me once things get a bit chilly (do you like what I did there?). It’s so easy to make and can be really comforting too.
I usually just throw any veggies I have on hand into my chili and cook them up but this time around I wanted to try something different. I had some jackfruit on hand so I figured why not try a Jackfruit Chili in the slow cooker?
People use jackfruit in place of pulled pork so I thought it might work as a meat substitute in chili.
The Slow Cooker/Crockpot – My weekend Friend
Is it odd that I am just now embracing my slow cooker? For some reason crockpots used to make me nervous.
I thought I’d forget it was on and would burn right through the countertop. Needless to say that never happened.
I love waking up on a Sunday and making crockpot chili on a cold day. It’s ready by lunchtime (or dinner if I put it on in the afternoon).
The slow cooker really brings out the depth of flavor of all the veggies and leftovers are even tastier!
Jackfruit – the “Meaty” Fruit
“That jackfruit is so hot right now” said in the voice of Mugatu from Zoolander. Who else knows what I’m talking about…besides my sister? Jackfruit does seem all the rage with vegans so I wanted to give it a go too.
I first had jackfruit at Native Foods in Chicago when I visited there a few years ago. I was nervous to try it at first because it looked a lot like meat.
I’m so glad I did though because it was delicious. Side note, I also just realized I used “nervous” twice in this post, I guess I’m just a nervous type of gal (although not with hot spices or rollercoasters – bring that stuff on!).
When I use jackfruit I like to take out the harder parts and seeds out and just use the stringy part when I cook to keep it smooth but feel free to use if you like.
Vegan Jackfruit Chili
This jackfruit chili is perfect on its own but I’ve also had it over rice, pasta, and quinoa and it’s tasty that way too.
Other reasons I love my Jackfruit Chili:
- it’s hearty, spicy, and warming
- slow cooker/crockpot cooking is easy
- it’s perfect for football season
- cook once and have tasty leftovers for lunch the next day
- it’s really unique so you’ll impress family and friends with your cool jackfruit knowledge
If you make this Jackfruit Chili recipe, let me know what you think by ★ star rating it and leaving a comment below.
Share your pictures of any of my recipes on Instagram and tag @maryellenvalverde so I won’t miss it!
- 20 oz jackfruit (in water or brine – not syrup)
- 1 onion chopped
- 1 red pepper chopped (about 1/2 a cup)
- 2 20oz cans crushed tomatoes
- 1 10 oz can tomatoes with chili peppers
- 4 oz diced green chili peppers (I used canned)
- 1 cup corn (preferably organic)
- 1 15.5 oz can black beans drained and rinsed
- 1 cup vegetable broth
- juice of one lime
- 1.5 TB garlic powder
- 1 tsp oregano
- 0.5-2 TB chili powder (depending on how spicy you like things)
- 1 tsp paprika
- 2 tsp cumin
- 1 TB maple syrup
- 1 tsp salt
- 1 tsp pepper
- vegan sour cream
- vegan cheese shreds
- Rinse and drain jackfruit. Pull apart a bit. If you’re not into the seeds you can discard them. Another option is to add the jackfruit to a food processor and process a few times until it resembles pulled pork.
- Add all ingredients to crockpot.
- Cook on high for 2.5-3 hours or on low for 5-6 hours.
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Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist helping people thrive on a plant-powered diet. Mary Ellen offers a completely holistic and science-based approach to designing a healthy, plant-based life.
When she’s not working with clients or creating new meals for her blog, you can find Mary Ellen doting on her two rescue shih tzus, creating the perfect vegan mac & cheese, or exploring the world with her husband.