Vegan Jackfruit Chili
This Easy Slow-Cooker Vegan Jackfruit Chili is the perfect cozy meal for football season. Loaded with plant-based goodness and zippy flavors, this is the winter weeknight wonder recipe you've been looking for. With just 15 minutes of prep, you can set and forget your crockpot (or Instant Pot) until dinnertime!
Servings 8
Calories 188kcal
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. 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.
- Enjoy!
Video
Notes
I've frozen some of this and enjoyed it reheated as well.
Nutrition
Calcium: 120mg | Vitamin C: 39.6mg | Vitamin A: 2000IU | Calories: 188kcal | Fat: 1.75g | Protein: 10g | Carbohydrates: 42g | Iron: 4.6mg