Ingredients

The following ingredients have 9 Servings
  • 2 tablespoon extra virgin olive oil
  • 1 large Vidalia onion (finely chopped)
  • 4 celery ribs (finely chopped)
  • 1 yellow bell pepper (seeds removed and chopped)
  • 1 jalapeno pepper (seeds removed and chopped)
  • 5 cloves garlic (minced)
  • 60 ounce cans of Great Northern white beans (drained and rinsed well)
  • 1 quart no-chicken or regular vegetable broth
  • 3 to 5 cups water (If you like a thick chili, start with 3 cups of water and add more as necessary.)
  • 3 tablespoon cumin
  • 1 tablespoon ground sea salt or to taste
  • 1 teaspoon dried ground oregano
  • 1 teaspoon dried ground sage
  • 1 teaspoon dried ground parsley
  • ¼ teaspoon white pepper
  • 16 ounce jackfruit in water (Drained well and shredded (See Note))
  • ¼ cup cornmeal + 6 tablespoons of water stir until smooth
  • ½ cup chopped cilantro
  • cubed avocado
  • lime wedges
  • cilantro

Instruction

  • Heat the 2 tbsp 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 tsp ground oregano, 1 tsp grounds sage, 1 tsp ground parsley, and ¼ tsp 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.