Vegan Jackfruit Chili

Get ready to fall in love with this jackfruit chili that's super nutritious and bursting with flavor. This plant-based chili is made with tender jackfruit, a medley of beans and a blend of warming spices for the perfect vegan comfort meal!

If you’ve been looking for a way to use that can of jackfruit sitting in your pantry, look no further. This jackfruit chili is packed with nourishing ingredients and bold flavors and is just perfect for busy weeknight dinners.

Jackfruit is a fantastic meat substitute, offering a tender and meaty texture that works incredibly well in so many recipes.

Since it does an excellent job at absorbing flavors, jackfruit is an ideal natural meat substitute in a chili. I personally love the blend of spices and succulent jackfruit — that’s some proper comfort food right there.

Why you’ll love this jackfruit chili

• Nutrient-rich ingredients — This chili is brimming with wholesome ingredients such as jackfruit, pinto beans, and red kidney beans, providing you with plenty of plant-based protein and fiber.
• Bold and robust flavors — The combination of chili powder, cumin, and oregano gives this dish a rich and warming flavor profile that is both comforting and satisfying.
• Easy to make and customizable — With just a few simple steps and pantry staples, this jackfruit chili is a breeze to prepare. Feel free to swap out or add in any of your favorite veggies or beans to truly make it your own.

Ingredients and substitutions

Avocado oil — Use a bit of avocado oil to sauté the onion, bell pepper, and garlic. You can substitute it with olive oil or canola oil.

Onion — I used a medium-sized diced yellow onion, but you can also use shallots or red onion for a slightly different flavor.

Red bell pepper — The red bell pepper adds a sweet and colorful touch to the chili. Use any color you may have on hand.

Garlic + jalapeño — Fresh garlic and jalapeño pepper add a nice kick to the chili. If you prefer a milder flavor, you can reduce the amount of jalapeño or omit it altogether.

Spices — A mix of chili powder, ground cumin, and dried oregano gives this jackfruit chili its warm and robust flavor. You can adjust the spice level to your liking by using more or less chili powder.

Jackfruit — Canned jackfruit has a tender, meaty texture that’s perfect for this chili. Be sure to drain and shred the jackfruit before adding it to the chili.

Diced tomatoes — Canned diced tomatoes provide a rich base for the chili. You can use fire-roasted tomatoes for added smokiness or even fresh tomatoes if you prefer.

Beans — I used a mix of pinto beans and red kidney beans to add heartiness to the chili. Feel free to use any beans you like, such as black beans or even chickpeas.

How to make this jackfruit chili recipe

Heat the avocado oil in a large pot or Dutch oven over medium heat.

Add the diced onion and sliced red bell pepper, and sauté for 4-5 minutes, or until the onion is translucent and the peppers are tender.

Stir in the garlic and jalapeño, and cook for another 1-2 minutes, until fragrant.

Add the chili powder, ground cumin, and dried oregano to the pot. Stir to combine and cook for another minute to toast the spices.

Mix in the shredded jackfruit, chopped tomatoes, pinto beans, and red kidney beans. Stir well to combine.

Pour in the vegetable stock and bring the mixture to a boil. Then, reduce the heat to a simmer, cover the pot, and cook for 20 minutes.

Season with salt and freshly ground black pepper to taste. If needed, adjust the spices to your liking.

Stir in the fresh coriander just before serving, reserving some for garnish if you like.

How to serve vegan chili with jackfruit

You can serve this jackfruit chili in a variety of delicious ways:

1. Over rice: Serve the jackfruit chili over a bed of fluffy basmati or jasmine rice. Brown rice or quinoa are also great options for a more nutritious twist.
2. With tortilla chips or cornbread: Scoop up the chili with your favorite tortilla chips or serve it alongside a warm slice of cornbread for a delightful contrast of textures.
3. In a baked potato: Load up a baked potato with a generous helping of jackfruit chili, and top it off with some dairy-free sour cream or shredded vegan cheese for an indulgent treat.
4. Taco or burrito filling: Use it as a filling for tacos or burritos, along with your favorite toppings like avocado, sliced green onions, and shredded lettuce.
5. On a bed of greens: For a lighter option, serve the jackfruit chili on a bed of mixed greens or baby spinach, drizzled with some lime juice or your favorite dressing.

Don't forget to garnish your dish with a sprinkle of freshly chopped cilantro (coriander) for an extra burst of flavor!

Leftovers and storage

• Store any leftovers in an airtight container in the refrigerator for up to 4-5 days.
• Reheat on the stovetop over low heat or in the microwave until warmed through.
• You can freeze the jackfruit chili in a freezer-safe container for up to three months. Thaw overnight in the refrigerator and reheat before serving.

Recipe notes and tips

• Feel free to customize this jackfruit chili by adding your favorite veggies like corn, sweet potato, zucchini, or even mushrooms.
• If you'd like to add more heat to the chili, try adding a pinch of cayenne pepper or a splash of your favorite hot sauce.
• To make this recipe even easier, you can use a store-bought chili seasoning mix instead of the individual spices. Just make sure the mix you choose is vegan, as some may contain beef bouillon, chicken stock, or other animal-derived flavorings.

If you liked this vegan jackfruit chili, you might also like some of my other easy vegan dinner recipes:

• Crispy Orange Tofu
• Coconut Milk Pasta Sauce
• Vegan Mushroom and Lentil Stew
• Instant Pot Coconut Curry Lentil Soup
• Smoky Chickpea and Lentil Stew

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