Jackfruit Taco Chili

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< 1 min read
Summary

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 in dishes. 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.

Yields6 ServingsPrep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

Ingredients

 3 cups jackfruit (from fresh or BPA-free canned, cut or pulled into thin strips)
 1 cup organic tomato sauce (BPA-free can)
 2 cups organic tomatoes (diced, fresh or BPA-free canned)
 4 oz diced green chili peppers (BPA-free canned, drained)
 1 ¾ cups refried beans (black or pinto, homemade or BPA-free canned)
 1 ½ cups kidney beans (homemade or BPA-free canned, drained)
 1 ½ cups corn (fresh or frozen)
 2 cups vegetable broth (unsalted, preferably homemade)
 1 tbsp chili powder
 2 tsp ground cumin
 1 tsp garlic powder
 1 tsp onion powder
 1 tsp dried oregano
 ½ tsp smoked paprika
 ¼ tsp salt (optional, +1/4 tsp as desired)
 ¼ tsp pepper (optional)
 1 batch 5-Minutes Cheesy Sauce (link in Chef’s Notes)
 ¼ cup cilantro (optional) chopped
 ¼ cup green onion (sliced)

Directions

1

Add all ingredients, except the cashew cheese, 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 in 2–3 tablespoons of cashew cheese into each bowl. Alternatively, you could stir in the batch of cashew cheese into the crockpot 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

 3 cups jackfruit (from fresh or BPA-free canned, cut or pulled into thin strips)
 1 cup organic tomato sauce (BPA-free can)
 2 cups organic tomatoes (diced, fresh or BPA-free canned)
 4 oz diced green chili peppers (BPA-free canned, drained)
 1 ¾ cups refried beans (black or pinto, homemade or BPA-free canned)
 1 ½ cups kidney beans (homemade or BPA-free canned, drained)
 1 ½ cups corn (fresh or frozen)
 2 cups vegetable broth (unsalted, preferably homemade)
 1 tbsp chili powder
 2 tsp ground cumin
 1 tsp garlic powder
 1 tsp onion powder
 1 tsp dried oregano
 ½ tsp smoked paprika
 ¼ tsp salt (optional, +1/4 tsp as desired)
 ¼ tsp pepper (optional)
 1 batch 5-Minutes Cheesy Sauce (link in Chef’s Notes)
 ¼ cup cilantro (optional) chopped
 ¼ cup green onion (sliced)

Directions

1

Add all ingredients, except the cashew cheese, 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 in 2–3 tablespoons of cashew cheese into each bowl. Alternatively, you could stir in the batch of cashew cheese into the crockpot once the chili is finished cooking.

4

Garnish with green onion and cilantro, if desired.

Jackfruit Taco Chili