This high-protein vegan chili uses jackfruit, cannellini beans, corn, green chiles, tomatoes, and vegan mozzarella. It serves eight and makes a quick, creamy dinner with useful leftovers.
Ingredients
- 2 cans young jackfruit in brine
- 2 tbsp vegan butter nut-free and/or soy-free if needed
- 1 medium-sized onion chopped (about 1 cup [160 g])
- 3 cloves garlic peeled and minced, or 1 tbsp (9 g) jarred minced garlic
- 1½ tsp dried oregano
- 2 tsp paprika
- 1 tbsp ground cumin
- 2 tbsp chili powder
- ⅓ cup all-purpose flour
- 3 cups plain unsweetened rice milk
- 2 cups vegetable broth
- 2 cans cannellini beans drained and rinsed
- 1 can diced tomatoes
- 2 tbsp canned chopped green chiles
- 1½ cups frozen corn
- 2 cups vegan Mozzarella shreds or store-bought nut-free and/or soy-free if needed
- 2 tsp salt plus more to taste
- ½ tsp freshly ground black pepper plus more to taste
FOR SERVING
- Cashew Cream or vegan sour cream nut-free and/or soy-free if needed
- Dried or chopped fresh parsley
Instructions
- Drain and rinse the jackfruit and squeeze out as much water as possible, using a cheesecloth or clean towel. Chop it into small pieces and set aside.
- In a large stockpot, melt the butter over medium heat. Add the onion and cook for 5 to 7 minutes, or until translucent. Stir in the jackfruit and cook for another 5 minutes. Stir in the garlic, oregano, paprika, cumin, and chili powder and cook for 30 seconds to 1 minute, or until the garlic is fragrant. Stir in the flour until it is well mixed with the vegetables. Slowly pour in the rice milk, stirring constantly. Stir in the vegetable broth, cannellini beans, diced tomatoes, green chiles, and corn. Increase the heat to high and bring the chili to a boil, stirring often. Lower the heat to low, bringing the chili to a simmer. Simmer, covered, for 20 minutes, or until thickened, stirring occasionally.
- Stir in the cheese until melted, then stir in the salt and pepper, adding more to taste if desired. Serve hot, topped with Cashew Cream and parsley.