Heat the 2 tablespoon olive oil in a large stock pot on medium-high heat. When the oil is hot, add the onions and celery and cook until they begin to soften. Approximately 5 minutes.
Add the jackfruit, bell and jalapeno peppers and cook for approximately 5 minutes, or until softened. Stir occasionally.
Add the garlic and cook for 2 minutes. Add the beans, the 3tbsp cumin, 1 teaspoon ground oregano, 1 teaspoon grounds sage, 1 teaspoon ground parsley, and ¼ teaspoon white pepper, and stir. Cook for 2 minutes so the spices release their oil. This creates the best flavor.
Add the 1 quart of broth, 3 to 5 (see note in ingredients) cups of water and stir until combined. Bring to a boil and then reduce the heat to low. Simmer for approximately 2 ½ hours, or until the liquid reduces and the chili thickens. Stir every 15 to 20 minutes to avoid scorching.
Add the cornmeal and water mixture and salt and pepper to taste, stir well. Cook for another 15 minutes, or until the chili thickens. Add the cilantro and stir. Serve hot.