This savory vegan white bean “chicken” chili is made with jackfruit, and it’s guaranteed to fool your carnivorous friends. Shhhhh…..
CHILI IS THE PERFECT FOOTBALL FOOD
I’m also a Bear’s fan, although this year I kind of reverted to my roots (I was born and raised in Wisconsin) and cheered for the Packers. I mean, Eddie Lacy and Ha Ha Clinton Dix – two of my favorite former Alabama players – are on their roster, as is former Bear, Julius Peppers.
This drives Alex insane, she says I don’t know the true definition of fan and rivalry. I say, she should worry about herself. 😉
You’re probably asking yourself what this has to do with white bean chili, am I right? It’s all about the SUPER BOWL peeps!!!
WHY CHILI IS A GREAT CHOICE FOR A FOOTBALL GAME
Chili is my favorite football food, because it’s easy, it goes well with guacamole, and it’s soooo good.
This year we’re making my hubby’s vegan white bean “chicken” chili. Actually, his white bean chili used to be made with chicken broth and real chicken, but we’ve switched things up, and now we use no-chicken broth and I’ve added shredded jackfruit to give it that chicken texture.
I’m looking forward to serving it to some unsuspecting carnivore. They’ll never guess that they aren’t eating chicken.
WHY JACKFRUIT IS A GREAT CHICKEN SUBSTITUTE
If you’ve never had jackfruit you’re probably thinking that I’m full of beans. Yep, pun definitely intended. But I’m not full of anything, this unusual fruit is like a culinary blank slate because it doesn’t really have much flavor.
It tastes like a super mild apple, so it absorbs the flavors you cook it in. Its texture is very much like meat. It shreds like chicken or pork would, in fact I made a BBQ shredded jackfruit that was a dead ringer for pulled chicken or pork. Only nothing died from farm to table. Win-win!
NOTE: For savory recipes you want to use YOUNG GREEN jackfruit in water. Not fresh, not ripe, and not packed in brine.
HOW TO MAKE CHILI WITH WHITE BEANS AND JACKFRUIT
Okay, this chili….
My husband knows chili, and the flavors in this one pot wonder are off the hook.
FIRST – You start by sautéing a chopped Vidalia onion and celery. You know how good that smells! Then you add a chopped Anaheim pepper, and a yellow bell pepper.
SECOND – Once those veggies are softened, add several cloves of garlic and then the beans, no-chicken or vegetable broth, water, oregano, sage, dried parsley, white pepper, and cumin.
Seriously, the smell is maddening, you’ll just want it to hurry up and be done already so you can eat it! There’s also some white wine and Bob’s Red Mill corn meal for thickening, and then a bunch of fresh cilantro gets thrown in at the end.
This isn’t a spicy hot chili, it’s a full bodied, sultry chili. Ooh la la, I just made it sound sexy! You won’t have to worry about burning your, or your guest’s taste buds, and you won’t have to worry if any is spilled when people get to excited watching the game, because it’s white. No stains.
WHAT TO SERVE WITH VEGAN CHILI
Some of my special ingredients, just for you! Click on the image to purchase.
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- 4 tbsp extra virgin olive oil divided
- 1 large Vidalia onion chopped
- 4 celery ribs chopped
- 1 yellow bell pepper seeds removed and chopped
- 1 Anaheim pepper seeds removed and chopped
- 5 cloves garlic minced
- 4 15 oz cans of Great Northern white beans drained and rinsed well
- 1 quart no-chicken or regular vegetable broth
- 5 cups water
- 1 cup white wine
- 3 tbsp cumin
- 1 tbsp ground sea salt or to taste
- 1/2 tsp dried ground oregano
- 1/2 tsp dried ground sage
- 1/2 tsp dried ground parsley
- 1/8 tsp white pepper
- 1 17 oz can of jackfruit in water Drained, rinsed well, and shredded
- 1/4 cup cornmeal + 4 tablespoons of water stir until smooth
- 1/2 cup chopped cilantro
Heat the 2 tbsp olive oil in a large stock pot on medium-high heat, add the onions and celery and cook until they begin to soften. Add the bell and Anaheim peppers and cook for approximately 6-8 minutes stirring occasionally. Add the garlic and cook for one minute. Add the beans, broth, water, wine, seasonings, remaining olive oil (optional), and jack fruit. Stir until combined. Bring to a boil and then reduce the heat to low. Cook for 45 minutes stirring occasionally. Cook longer if you like a thick chili. Reduce the heat if the bottom begins to scald. Add the cornmeal mix and stir well. Cook for another 15 minutes or until the chili thickens. Add the cilantro and stir
The Nutrition Facts are an estimate only.