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Vegan Chili

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Vegan chili?  Jackfruit?  Yes!  Trust us on this one.

Vegan chili
Vegan chili

Vegan Chili

Author: Heidi Boortz
Servings : 8

Ingredients

  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp bottled minced garlic
  • 1 cup frozen diced onions no need to thaw
  • 1 package frozen diced bell peppers 10 oz
  • 2 tsp Chili Powder
  • 2 tsp cumin
  • 1/2 tsp salt
  • 1 can white beans rinsed and drained
  • 1 can black beans rinsed and drained
  • 1 can kidney beans rinsed and drained
  • 1 cup frozen corn
  • 4 cup vegetable broth no sugar listed in ingredients
  • 20 pickled jalapeno slices
  • 2 Tbsp juice from jalapeno jar
  • 1 can jackfruit drained and shredded
  • 28 oz Diced Tomatoes

Instructions

Stovetop

  • Heat oil in large stockpot. Add garlic, onion, and peppers. Sauté 10 minutes or until most of the liquid is evaporated.
  • Add all remaining ingredients. Bring to a boil. Reduce heat, and simmer 30 minutes.

Instant Pot

  • Heat oil on sauté. Add garlic, onion, and peppers. Sauté 10 minutes or until most of the liquid is evaporated. Add all remaining ingredients. Lock lid; set valve to sealing. Program for manual-high, and 8 minutes. NPR or QR

Notes

Note: If you have leftovers from this recipe, they freeze great!  Or, serve them another night as a topping for baked sweet potatoes.  UM, YUM!
Tried this recipe?Let us know how it was!
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