Swap out chicken with jackfruit for a “pulled” meat type of chili that isn’t meat at all and is better for you and the planet. When jackfruit is harvested early, before it has a chance to ripen and become soft and sweet, it has a neutral flavor and satisfyingly chewy texture, making it a perfect substitute for meat. Get ready to add this to your plant-based recipe library because it’s going to go over really well with the whole family. And, if it’s just for you, hooray for leftovers! It’s even better the next day.
1batch 5-Minutes Cheesy Sauce (link in Chef’s Notes)
¼cupcilantro (optional) chopped
¼cupgreen onion (sliced)
Directions
1
Add all ingredients except the cashew cheese, cilantro, and green onions to your slow cooker pot. Stir well.
2
Set it to cook on high for 2 hours or low for 4 hours.
3
Divide between six bowls and, if desired, stir 2–3 tablespoons of cashew cheese into each bowl. Alternatively, you could stir the batch of cashew cheese into the slow cooker once the chili is finished cooking.
4
Garnish with green onion and cilantro, if desired.
Chef's Notes
Substitutions Use another bean of choice in place of kidney beans.
Nut-free Substitute sunflower seeds in place of cashews for the cashew cheese.
Prep Ahead If using the 5-Minutes Cheesy Sauce, make it ahead of time and store it in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Storage Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to one month.
Ingredients
3cupsjackfruit (from fresh or BPA-free canned, cut or pulled into thin strips)
1cuporganic tomato sauce (BPA-free can)
2cupsorganic tomatoes (diced, fresh or BPA-free canned)
4ozdiced green chili peppers (BPA-free canned, drained)
1 ¾cupsrefried beans (black or pinto, homemade or BPA-free canned)
1 ½cupskidney beans (homemade or BPA-free canned, drained)
1batch 5-Minutes Cheesy Sauce (link in Chef’s Notes)
¼cupcilantro (optional) chopped
¼cupgreen onion (sliced)
Directions
1
Add all ingredients except the cashew cheese, cilantro, and green onions to your slow cooker pot. Stir well.
2
Set it to cook on high for 2 hours or low for 4 hours.
3
Divide between six bowls and, if desired, stir 2–3 tablespoons of cashew cheese into each bowl. Alternatively, you could stir the batch of cashew cheese into the slow cooker once the chili is finished cooking.
4
Garnish with green onion and cilantro, if desired.
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