Whole food plant-based chili made with young jackfruit, kidney beans and fresh tomatoes. This version is simply the BEST we have ever made! Perfectly spiced and packed with plenty of plant protein and fiber. Can be made on the stovetop or in your slow cooker!
Begin by preparing the tomato sauce. Simple place all Tomato Base ingredients into a high-speed blender or food processor equipped with an S blade and blend on high until smooth and sauce-like texture is achieved.Set aside.
Next prepare the jackfruit by shredding the pieces with your hands and discarding any harder pieces of the core.
In a large skillet or pot, heat 1 tablespoon of coconut oil or water over medium heat. Add the chopped onion and cook, stirring occasionally, until soft, about 5 to 8 minutes. Lower the heat as necessary.
Add the shredded jackfruit and cook for additional 5 minutes, stirring occasionally. If necessary, add a splash of water to keep it from sticking to the pan.
Now add the cooked kidney beans and tomato sauce. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for about 20 minutes.
All done! Serve with vegan sour cream, chopped herbs, tomatoes and avocado, if desired.
Notes
Leftovers: This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.To make this recipe in the slow cooker: Reduce the veggie broth to 1/2 cup and brown the jackfruit and onions before adding to the slow cooker. Cook it on high for 3-4 hours or on low for 6-7 hours. Pro Tip: Double the recipe ingredients so you have lots of leftovers- because let's face it, why cook twice when you can cook once? Right?