For those of you who are new to jackfruit, this tropical Asian fruit has a meaty texture and easily absorbs the flavors it is cooked in. While not a great source of protein, it is full of fiber, potassium and phytonutrients. Using jackfruit as a meat alternative is naturally soy and grain free, making it an accessible option for most any diet.
Jackfruit & White Bean Chili
- 1 Tablespoon coconut oil
- 2 cans jackfruit, drained and rinsed
- 2 cans (15oz) white beans, drained and rinsed (I used Great Northern that were dried and prepared)
- 1 can diced tomatoes (I used fire roasted)
- 6 oz green chilies (I used frozen Hatch green chilies but you could also use canned)
- 1 small sweet yellow onion, diced
- 1 jalapeno, seeded and diced
- 2 cloves garlic, minced
- 1 32oz container vegetable stock (I used low sodium)
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- 1/2 Tablespoon oregano
- 1 teaspoon coriander
- salt to taste
- 2 Tablespoons fresh lime juice
1) In a small bowl, pour in half of the beans and mash with a fork or potato masher until the beans are broken down but somewhat chunky. Set aside.
2) In a dutch oven, heat coconut oil over medium-high heat. Add onion and jackfruit and cook stirring frequently. Allow onion to become translucent, and jackfruit begin to shred into pieces, about 10 minutes. Add the minced garlic, chili powder, cumin, oregano, and coriander and cook for another minute or until fragrant.
3) Add vegetable stock, tomatoes, beans (both mashed and whole), chilies, and jalapeno. Bring to a boil and give a good stir. Reduce heat to simmer for 25-30 minutes, stirring occasionally.
4) Add lime juice and salt if needed and cook for about 5 minutes more. Serve with your favorite toppings (cilantro and avocado are my favorite!), tortilla chips or cornbread.