White Bean Chili with Jackfruit

White Bean Chili with Jackfruit
2 tablespoons  olive oil
1 onion, chopped cone #3
6 garlic cloves,  cone #1
1 poblano pepper, chopped (or sub a 4-ounce can diced green chilies
2 x 14-ounce cans white beans (3 cups cooked- or sub other bean- pinto, black, red)
16 ounces canned  jackfruit, drained, core sliced through ( see photos)
3 cups  veggie broth (see notes)

Homemade Chili Seasoning: 
1 tablespoon  chili powder
1 tablespoon cumin
1 tablespoon  coriander
2 teaspoons  dried oregano
2 teaspoons granulated garlic
1 teaspoon  salt
1 teaspoon maple syrup
1/2 teaspoon pepper
1/4– 1/2 teaspoon ground  chipotle powder
1 cup frozen corn or fresh
large handful chopped kale (optional, sub spinach)
Garnish: avocado, cilantro, scallions, grated radish, red onion, grated vegan cheese vegan sour cream.
 In 5 Qt MP5 Sauté at 350 Add onion and garlic and fresh poblano ( if using) and sauté 3 minutes until fragrant. Add canned chilies, canned beans and jackfruit. Add the veggie broth.
Add all the spices, sugar and  salt. Stir in corn and chopped kale and cook medium click low.
Serve in bowls with diced avocado, cilantro (or scallions), radishes and any of the additional garnishes.

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