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5.0 from 12 votes

Vegan White Bean "Chicken" Chili

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.

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
3 hrs 5 mins
Servings: 8 Servings
Calories: 208 kcal
Course: Main Course
Cuisine: American , Vegan

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

    Cup of Yum
  1. 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.
  2. Add the jackfruit, bell and jalapeno peppers and cook for approximately 5 minutes, or until softened. Stir occasionally.
  3. 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.
  4. 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.
  5. 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

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

% 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.