Is it chili season yet?
We had a few cool nights last week so I embraced it and tried a new recipe for chili using spicy jackfruit and a couple cans of beans. For this recipe, all you have to do is basically open up some packages/cans and pour it into a pot. Couldn’t be simpler!
Jackfruit is a great alternative to pulled pork and other shredded meat-type recipes, and when I found this Tex-Mex flavored jackfruit in my grocery store, I thought it would be awesome in a chunky veggie chili. Boy was I right.
I also had some vegan sour cream on hand (Tofutti brand from Whole Foods), and a dollop made the chili so creamy and even more delicious. I highly recommend!
1 Tbsp olive oil
1/2 red onion, diced
1/2 orange bell pepper, diced
1 package Tex-Mex flavored Jackfruit
1 can pinto beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 can tomato sauce
salt and pepper
vegan sour cream for garnish, if desired (I used Tofutti brand)
sliced scallions for garnish, if desired
In a large saucepan, add olive oil and heat over medium heat. Add red onion and bell pepper and saute until softened. Next add the flavored jackfruit and reduce the heat to low. Stir to warm through. Then, add the pinto beans and kidney beans, and the tomato sauce. Season with salt and pepper and let simmer gently for 8-10 minutes over low heat. Garnish with vegan sour cream and scallions if desired.
Serves 2 generously