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Smoky Jackfruit Chili Recipe

Smoky Jackfruit Chili

A hearty, plant-based chili with smoky depth and meaty texture from young jackfruit. Perfect for weeknight dinners, meal prep, or comfort food cravings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 Servings
Course: Main Dish, Vegan Comfort Food
Cuisine: Plant-Based, vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cans 28–40 oz total young jackfruit in brine
  • 1 large onion diced
  • 2 bell peppers diced
  • 3 –4 garlic cloves minced
  • 1 –2 fresh jalapeños chopped )
  • 2 cans diced tomatoes 28 oz total
  • 2 cans mixed beans drained
  • 1 –2 tbsp tomato paste
  • 1 tbsp cumin
  • 2 tsp smoked paprika
  • 1 –2 tsp dried oregano
  • 2 tsp liquid smoke optional
  • 1 cup vegetable broth
  • 2 bay leaves salt, and pepper
  • Fresh cilantro and lime juice for garnish

Method
 

  1. Heat oil in a large pot over medium-high heat. Sauté onion and bell peppers for 4–5 minutes.
  2. Add garlic and jalapeños, cook 2 minutes.
  3. Stir in jackfruit, cumin, smoked paprika, and tomato paste. Break jackfruit apart gently.
  4. Add diced tomatoes, drained beans, oregano, liquid smoke, vegetable broth, bay leaves, salt, and pepper. Simmer 20–45 minutes on low-medium heat.
  5. Mash jackfruit lightly for a pulled-meat texture. Adjust seasonings.
  6. Serve hot with rice, tortillas, or cornbread. Garnish with cilantro and lime juice.

Notes

Flavors improve overnight, making this chili perfect for meal prep. Freeze in portions for up to 6 months. Top with vegan sour cream, cashew lime crema, or grated vegan cheese for extra richness.