This Easy Vegan Jackfruit Chili is the perfect cozy meal. Loaded with plant-based goodness and zippy flavors, this is the weeknight wonder recipe you've been looking for. With just 10 minutes of prep, you can set and forget your crockpot (or Instant Pot) until dinnertime!
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Why You Should Make This Recipe
When the weather turns chilly, my eternally hungry mind immediately goes to vegan chili. (Nerd alert: I LOVE HOMONYMS!)
Why, you ask? Well, here are some great reasons I love this recipe:
- Wholesome and healthy. It's made entirely with whole-food ingredients like jackfuit, beans, and veggies.
- Easy. This recipe is so simple, just throw everyhting in a cockpot (or Instant Pot) and you're done!
- Takes only 10 Minutes (to prep). Not including the crock opt time (since you don't actually do anything durihg cooking) this recipe really only takes 10 minutes to make
- Allergen-Friendly. This recipe is vegan, gluten-free, nut-free, and soy-free.
- Versatile. It's an excellent way to clean out your crisper drawers becasue you can add just about any kind of veggies that might be in there. Also, this chili can be served in a bowl, over rice, tucked into a jacket potato, piled onto fries, turned into a casserole, or poured onto a plate of nachos.
- Meal Prep- and Freezer-Friendly. It's great option for meal prep and it freeze well!
- Comforting and Hearty. This chili totally checks all my cold-weather boxes - it is warm, hearty, and begging to be paired with vegan cheese or sour cream and a side of vegan cornbread.
If comfort food is also your jam, check out my Cashew Mac & Cheese, Pumpkin Mac and Cheese and Vegetable Bean Casserole.
Ingredients
This simple recipe for vegan jackfruit chili requires just a few ingredients, many of which are probably already in your pantry. Here is everything you'll need:
- Canned Jackfruit - While you are welcome to buy a whole green jackfruit to break down yourself, I find that reaching for a tin of canned green jackfruit makes my life so much easier. Just be sure to reach for fruit packed in water or brine - not syrup.
- Onion - Red, white, or yellow will all work here. Use whatever you have on hand.
- Red Pepper - Feel free to swap in orange or yellow bell pepper if you prefer.
- Canned Crushed Tomatoes - Thicker and chunkier than tomato sauce, but thinner than tomato paste, crushed tomatoes add a lot of flavor and heft to this jackfruit chili. If you can't find them, try swapping in a jar of marinara sauce, or blitz whole peeled tomatoes or diced tomatoes a bit with an immersion blender instead.
- Tomatoes With Chili Peppers - Often sold under the brand name Ro-Tel, this is a can I love to keep on hand. Feel free to use plain diced tomatoes and some extra diced green chili peppers if you prefer.
- Diced Green Chili Peppers - Canned diced green chili peppers are one of my favorite immediate flavor-boosters. They're simultaneously sweet, savory and a little bit hot, and they do wonders for this vegan chili. You can also feel free to roast, peel and chop your own if you prefer.
- Corn - Feel free to use fresh corn that you cut off the cob, canned corn (drained), or frozen corn. When possible, try to reach for organic.
- Black Beans - Grab canned for ease of use, being sure to drain and rinse them before using. You can also swap in any other canned beans you like - kidney beans, black eyed peas, or pintos will all do just fine.
- Vegetable Broth - Canned, boxed, homemade, or Better Than Bouillon will all work great!
- Lime - Fresh is best. To get the most juice from your fruit, give it a firm roll on your countertop for about 10-15 seconds before cutting open.
- Garlic Powder - You can easily use fresh if you have it on hand. 1 clove = ¼ teaspoon of powder.
- Oregano - Dried oregano is far more potent than fresh; if you're using fresh, increase the amount by 3x.
- Chili Powder - Chili powder is usually a mix of different kinds of chili peppers, so buy a brand that you like. Feel free to increase or decrease the amount used depending on how spicy you like your food.
- Paprika - Paprika comes in sweet, hot, and smoked varieties. Use whichever you prefer!
- Cumin - I love the earthy aroma of cumin. If you don't have any on hand, try swapping in some taco seasoning or garam masala - they both usually have a large amount of cumin in the mix. You can also feel free to toast whole cumin seeds and pulverize them with a mortar & pestle or spice grinder.
- Maple Syrup - This is my liquid sweetener of choice, but agave or plain sugar will work beautifully as well. We're just using a small amount to help balance out the acidity of the tomatoes, so you can also omit it if you prefer.
- Salt & Pepper - Seasoning is everything. Use fresh cracked pepper and kosher salt for best results.
How To Make Jackfruit Chili
This simple vegan chili recipe is literally as simple as it gets. Here's how it's done:
Step 1: Add all ingredients to a crockpot and stir.
Step 2: Cook on high for 2.5-3 hours or on low for 5-6 hours.
Step 3: Adjust seasonings as needed, then dish out and enjoy! So easy, right?
Optional Variations & Serving Suggestions
This jackfruit chili is pretty perfect on its own, but I'm all for adding whatever toppings bring you joy.
Try these toppings:
- Vegan Sour Cream
- Vegan Shredded Cheese
- Sliced Green Onions
- Fresh Cilantro
- Cubed Avocado
- Hot Sauce
- Corn Chips
And while you can easily eat it straight from a bowl, there's more than one way to enjoy this vegan jackfruit chili!
Try it over:
- Rice - white or brown, though brown boasts more fiber and nutrients.
- Pasta - This is the normal way of eating chili in Cincinnati!
- Quinoa - Turn it into a grain bowl!
- Jacket Potatoes or Sweet Potatoes - Stretch your meal a little further by using this vegan chili as a stuffing for baked potatoes.
- Or any kind of potatoes, really - Oven baked french fries, tater tots, or potato wedges all pair beautifully with vegan chili.
- Chips - Chili nachos? Sign. Me. Up!
Finally, feel free to customize this vegan chili to your liking. Swap out any veggies you like, or use whatever is looking a little limp in your veggie drawer.
Here are some excellent vegetables to add/swap in:
- Chopped mushrooms - they lend umami and a meaty quality.
- Any kind of pepper - bell peppers, poblanos, jalapeños if you like it hot... the options are pretty endless.
- Cubed sweet potatoes (or regular potatoes)
- Carrots
- Peeled and cubed winter squash
If you come up with a winning combination the world should know about, be sure to let me know in the comments below or tag me in your Instagram shots so I can cheer on your creativity!
Equipment
One thing I love about this vegan jackfruit chili is that I can set it up in my crockpot or instant pot and walk away - how easy is that?!?
- Crockpot - A regular ol' crockpot (a.k.a. a slow cooker) will do the trick.
- Instant Pot - While this is technically a slow-cooker vegan chili recipe, you can totally make it in the Instant Pot instead. Just switch it over to the slow cook function and cover it with a tempered glass lid (or any pot lid that will fit it)!
Expert Tips
- Buy canned jackfruit for ease. Popping open a can and draining it is a little easier (ok, a LOT easier) than working with a whole jackfruit.
- Feel free to cook on the stovetop instead. Don't have an Instant Pot or Crockpot? Don't fret! Just use a heavy-bottomed Dutch oven or stockpot instead. Add all ingredients, mix, set over low heat, cover, and go about your day. Note that this will go a little faster than if you were to slow cook it, so check and stir after about every hour.
- Let the flavors meld. There's something about pasta sauces, soups, and this jackfruit chili that loves a little time to rest. While you can eat it straight from the pot, your chili will taste a little better on day 2.
- Set up a bar. Instead of garnishing everyone's bowl of vegan chili yourself, set out all the fixin's and let your kids/husband/guests all help themselves. Bonus points if you keep the crockpot on the counter set to warm, so they can even do the ladling for themselves. Who knew chili night was a form of self care?
FAQs
Absolutely! This vegan jackfruit chili will last for up to a week in the fridge if stored in a clean, airtight container.
Sure! It should freeze well for up to 3 months. Note that some of the beans may break during defrosting, which can add a bit of extra starch to the broth. Add a little water to loosen it up if needed during the reheating process.
Feel free to use your fingers to peel it into strips, or use my preferred method of shredding it using two forks. You can also try using a hand mixer with the beater attachments!
That happens to the best of us! If you're working with a slow cooker, jack the heat up to high and cut the cooking time in half. If you're working with an Instant Pot, you can use the Pressure Cook function - cook on high for 10 minutes, then do a quick release. Kaboom! Dinner is served in almost no time at all.
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If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!
📖 Recipe
Vegan Jackfruit Chili
Ingredients
- 20 oz jackfruit (in water or brine - not syrup)
- 1 onion chopped
- 1 red pepper chopped (about ½ 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 teaspoon oregano
- 0.5-2 TB chili powder (depending on how spicy you like things)
- 1 teaspoon paprika
- 2 teaspoon cumin
- 1 TB maple syrup
- 1 teaspoon salt
- 1 teaspoon pepper
Toppings (optional)
- vegan sour cream
- vegan cheese shreds
- scallions
Instructions
- Rinse and drain jackfruit. Pull apart a bit. (see notes)
- Add all ingredients to crockpot.
- Cook on high for 2.5-3 hours or on low for 5-6 hours.
- Enjoy!
Video
Notes
Nutrition
PLEASE NOTE: Nutritional information data is computer generated and only an estimate so it should be used only as a guide.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them. Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them.Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.
Connie Cephus says
Excellent! Had two bowls straight away!
Mary Ellen Valverde | VNutrition says
So glad you enjoyed, Connie!!!
Erin armendarez says
Hi I have a smaller crockpot, I think I 4 quart, would everything fit in that size???
Mary Ellen Valverde | VNutrition says
Hi Erin, I'm really not good at math lol but I think it might fit. There are 4 cups in a quart so you should be able to fit 16 cups of stuff into your crockpot. I *think* this recipe holds anywhere from like 11-13 but you may want to check my math. I hope you enjoy if you get to try it. 🙂
Dodi says
I made this today although I had only one can of tomatoes. Having all the other ingredients on hand, I plunged ahead. It was delicious! Thanks for a great recipe.
Mary Ellen Valverde | VNutrition says
So glad you enjoyed it, Dodi! Way to make things work with what you've got! 🙂
Thanks for coming back and leaving a review!
Belle says
Loved this on a cold wintry evening!
Thanks
Mary Ellen says
So happy you liked it, Belle! Thanks for coming back and leaving a review!
A says
I made this, and it's a really lovely chili! Just one question: about how much of it is a serving? One cup? Thanks in advance!
Mary Ellen says
So happy you liked it! There are 8 servings in the whole recipe but I can't remember if it makes 8 cups. I think it's about a cup per serving.
Melanie J. says
So delicious and easy to make. My boys both enjoyed it. Thanks for this recipe.
Mary Ellen says
Yay! So happy you enjoyed it, Melanie! Thank you for your reveiw!
Tessa says
Absolutely delicious. It went down well with my carnivore husband too. This recipe is a definite keeper. We had it with quinoa
Mary Ellen says
Yay! I love it when carnivores enjoy the recipes too. 🙂 Thanks so much for coming back and leaving a comment and rating.
Benjamin says
I made this for the first time last night, and it turned out ok, but I deviated a bit from some of the ingredient proportions in order to use whole cans of stuff. I want to make it again, but would definitely need to make some tweaks before doing so.
1. The Native Forest organic jackfruit I got from Amazon came in 14 oz. cans, so I used 2 cans, but I probably could've used 3 because it didn't seem like there was much in the mix! Also, I didn't remove the seeds or "hard parts." I'm not sure why that's recommended since the seeds are edible and tender, and the hard parts really weren't that hard. I crushed them up a bit by hand and once cooked, they had a decent, almost meaty texture.
2. The Simple Truth organic crushed tomatoes I used came in 28 oz. cans, so I put in 2 whole cans which made the mix too "tomato-y," mostly just overly tart from the tomato acidity, so would definitely cut back next time. I might even go so far as to only use one 28 oz. can.
3. My wife isn't crazy about the texture of whole beans so I blended the black beans into a paste. This helped make the base a bit more creamy, but even so I might have added another can of beans (or maybe not if using less crushed tomatoes).
4. For both the tomatoes with chili peppers, and the diced green chili peppers, I bought the "mild" variety, and only used 1 TB of chili powder, but even still, it turned out REALLY spicy. And I prefer things on the spicy side, so I know this was hot, and I had to warn my wife because she prefers stuff more mild. So the chili powder definitely needs to be taken down a few notches. Serving with some cheddar cheese and/or rice helps tame the spice a bit too.
5. Brown sugar!! To help counter the acidity, I added 4 heaping tablespoons of brown sugar to tame the tart. If I cut back on the tomatoes next time, I'll still add brown sugar but probably not as much.
Overall, I like this recipe and look forward to making it again (with the tweaks). Thanks!
Mary Ellen says
Hi Benjamin! Thanks for your feedback. I'm glad you enjoyed it! I'll make a note about the spiciness. 🙂
Adela says
Just finished putting in crockpot can't wait to try!!!
Mary Ellen says
I hope you enjoy!
Sara says
This looks lovely - Could you make this in an Instant Pot as I haven't got a crock pot - I guess you mean what us Brits call a slow cooker?
Mary Ellen says
Hi Sara! I would think an Instant pot would work just as well. I don't have one (hoping to get one for Christmas) so I can't tell you about times but mostly everything in the dish is pre-cooked except the jackfruit so it should be fine. If you do try it, let me know what you think. 🙂
Jasmine says
Crockpot meals are always my go to on busy weekends, and the addition of jackfruit to this sounds great!
Mary Ellen says
Thank you so much Jasmine! I love my crockpot on busy weekends too!
Randi Tisdall says
LOL, you mentioned Zoolander! I haven't seen that movie in a while, so now I have to go back and watch it. Your chili is "ridiculously, ridiculously good looking" btw:) I really want to like jackfruit, but I'm not sure I've prepared it right in the past. I've also bought those jackfruit "sloppy joe" packets, and didn't like them too much. But I love the idea of putting hem in chili! Perhaps I will have to try again, because this looks really tasty!
Mary Ellen says
I love Zoolander! Your comment made me laugh out loud!
Amy Katz from Veggies Save The Day says
This chili looks amazing! We are big fans of jackfruit. I'll definitely be making this recipe soon!
Christine @ Run Plant Based says
I adore chili in the fall and can't wait to try it with jackfruit, thanks!
Kari @ bite-sized thoughts says
I've still never had jackfruit! I keep seeing amazing recipes like this so I m going to have to find some 🙂
Julie @ Running in a Skirt says
Ya know.... I've never had jackfruit! This looks really tasty though. I need to get on board.
Mary Ellen says
Thanks so much Julie! It was fun playing around with the jackfruit.
johanna @ green gourmet giraffe says
This looks really interesting. I've had jackfruit a couple of times now in tacos and tostados and find it interesting but it still hasn't really grabbed me. I like the idea of it in stews, though sometimes it is disturbingly like meat.
Nadia says
I LOVE chilli! This sounds so yummy 😀 I've never tried jackfruit but it sounds so fun and an interesting substitute for meat!
Mary Ellen says
Thank you so much Nadia! It was fun playing around with the jackfruit as a meat sub. 🙂
Glen W Pollock says
Try putting the Jackfruit in a food processor before using it. You don't have to worry about the seeds, it all gets chapped up to look like pulled pork. it is a lot easier this way than using a potato masher.
Mary Ellen says
Hi Glen! Yes, I've actually been putting it in a food processor lately when I make my vegan pulled pork! I will update the recipe to add that, thanks!