Vegan White Bean "Chicken" Chili
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
2 hrs 20 mins
-
Total Time
3 hrs 5 mins
-
Servings
8 Servings
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Calories
208 kcal
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Course
Main Course
Vegan White Bean "Chicken" Chili
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This savory vegan white bean "chicken" chili is made with jack fruit, and it's guaranteed to fool your carnivorous friends. An easy recipe you can make on the stove or in a crockpot.
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Ingredients
- 2 tablespoon extra virgin olive oil
- 1 large Vidalia onion finely chopped
- 4 celery ribs finely chopped
- 1 yellow bell pepper seeds removed and chopped
- 1 Jalapeno pepper seeds removed and chopped
- 5 cloves garlic minced
- 60 ounce cans of Great Northern white beans drained and rinsed well
- 1 quart no-chicken or regular vegetable broth
- 3 to 5 cups water If you like a thick chili, start with 3 cups of water and add more as necessary.
- 3 tablespoon cumin
- 1 tablespoon ground sea salt or to taste
- 1 teaspoon dried ground oregano
- 1 teaspoon dried ground sage
- 1 teaspoon dried ground parsley
- ¼ teaspoon white pepper
- 16 ounce jackfruit in water Drained well and shredded (See Note)
- ¼ cup cornmeal + 6 tablespoons of water stir until smooth
- ½ cup chopped cilantro
TOPPINGS
- Cubed Avocado
- Lime wedges
- cilantro
Instructions
- Heat the 2 tablespoon olive oil in a large stock pot on medium-high heat. When the oil is hot, add the onions and celery and cook until they begin to soften. Approximately 5 minutes.
- Add the jackfruit, bell and jalapeno peppers and cook for approximately 5 minutes, or until softened. Stir occasionally.
- Add the garlic and cook for 2 minutes. Add the beans, the 3tbsp cumin, 1 teaspoon ground oregano, 1 teaspoon grounds sage, 1 teaspoon ground parsley, and ¼ teaspoon white pepper, and stir. Cook for 2 minutes so the spices release their oil. This creates the best flavor.
- Add the 1 quart of broth, 3 to 5 (see note in ingredients) cups of water and stir until combined. Bring to a boil and then reduce the heat to low. Simmer for approximately 2 ½ hours, or until the liquid reduces and the chili thickens. Stir every 15 to 20 minutes to avoid scorching.
- Add the cornmeal and water mixture and salt and pepper to taste, stir well. Cook for another 15 minutes, or until the chili thickens. Add the cilantro and stir. Serve hot.
Notes
- NUTRITION DISCLAIMER
- To shred the jackfruit, you can use your hands, a knife, or a food processor.
- To cook in a slow cooker:
- For best results, saute the vegetable, jackfruit, and spices in a pan to bring out the best flavor, then add to the slow cooker with the beans, broth and water.
- Cook on a low setting for 4 to 5 hours or on high for 3 to 4 hours.
- Add the corn meal mixture and salt and pepper to taste, stir to combine and cook for another 15 minutes.
- Stir in the cilantro before serving.
- Store covered in the refrigerator for up to 4 days.
- Freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator.
Nutrition Information
Show Details
Serving
2cups
Calories
208kcal
(10%)
Carbohydrates
37g
(12%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
498mg
(21%)
Potassium
486mg
(14%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
406IU
(8%)
Vitamin C
32mg
(36%)
Calcium
112mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 208kcal | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 498mg | 21% |
| Potassium | 486mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 406IU | 8% |
| Vitamin C | 32mg | 36% |
| Calcium | 112mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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