Vegan Three Bean Jackfruit Chili
Made with Native Forest Organic Young Jackfruit and Edward & Sons Not-Beef Bouillon Cubes by @dedestable
This Vegan Three Bean Chili is hearty, cozy and packed with flavor! The jackfruit adds a beautiful texture to the chili and soaks up all the spices, while the bouillon cubes add a depth of flavor! It’s seriously so yummy and easily made on the stove or in a slow cooker.
Servings: 5-6- 1 Not-Beef™ Bouillon Cube (prepared per instructions on package)
- 2 cans Native Forest Organic Young Jackfruit
- 3 Tbsp neutral oil
- 1 medium sweet onion, diced
- 2 Tbsp minced garlic
- 16 oz carrot chips
- 2 large red bell peppers, thinly sliced
- 1/2 Tbsp oregano
- 1 tbsp cumin
- 1/2 tsp kosher salt
- 1/2 Tbsp brown sugar
- 1 tsp black pepper
- 1 Tbsp cocoa powder***
- 1 Tbsp smoked paprika
- 1 tsp ground coriander
- 1 tsp red chili flakes
- 2 Tbsp diced chipotle pepper paste
- 1 Tbsp Worcestershire sauce
- 14.5 oz fire roasted tomatoes
- 1 (15 oz) dark red kidney beans, not drained
- 1 (15 oz) black beans, not drained
- 1 (15 oz) pinto beans, drained
- Heat oil in a large non-stick pan. Add onions and cook until soft and browned + golden. Add minced garlic, bell peppers, and carrots then toss for 2 mins.
- Add spices, Worcestershire, sugar, and paste. Cook for another 5 minutes. Add 2 bouillon cubes to two cups of boiling water. Stir to dissolve. Set aside.
- Place all the beans + juice**, tomatoes, jackfruit, and bouillon stock to pan. Stir to combine.
- Cook for 15 minutes or until carrots are soft and liquid has reduced, stirring occasionally. Remove from heat.
- Garnish with spring onion. Serve with a dollop of vegan sour cream and tortilla chips.
- Cocoa powder may seem like an odd ingredient, but it actually adds a depth and acidity.
- Make sure to add juice of beans (excluding pinto) to chili! It not only has nutritional value, but it adds flavor.