This spicy, smoky, flavorful jackfruit chili is mind blowing! Not only is it healthy, vegan, easy and economical, but it’s also the best chili I’ve ever made!
Preparation:
To cook:
Level: Easy
Serves: 6
Ingredients
- 1 Yellow or white onion, chopped
- 1 Green pepper, chopped
- 8 ounces, weight Sliced mushrooms
- 3 cloves cut garlic
- 2 Carrots, diced
- Salt and pepper to taste
- 1 box (20 oz size) young jackfruit in water or brine
- 1 box (15 oz size) black beans, drained
- 1 box (15 oz size) black beans, drained
- 1 box (15 oz size) Fire Roasted Tomatoes
- 1 box (28 oz size) crushed tomatoes
- 1-½ tbsp chili powder
- 1 teaspoon Cumin
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoons Cayenne pepper
- 1 Chipotle pepper in adobo sauce, diced
- 1 tbsp Adobo sauce with chipotle peppers
- 2 teaspoons Worcestershire sauce (vegan)
- 1-½ cup Water
Preparation
Heat Instant Pot to sauté mode and sauté onions until tender, about 4 minutes.
Add bell pepper, mushrooms, garlic and carrots and continue to sauté for another 4-5 minutes. Add a pinch of salt and pepper to taste.
Add the remaining ingredients and stir. Set the pressure cooker to high pressure for 8 minutes. (The Instant Pot may take 15-20 minutes to reach pressure before it begins to count down.)
Once done, manually release and allow it to cool for a minute. It can stay in warm mode for up to 2 or 3 hours if needed. Enjoy!
Note: This recipe calls for 1 chipotle pepper plus 1 tablespoon adobo sauce. I actually double because I like the heat! Feel free to adjust this based on your level of spice tolerance.
