Ingredients
The following ingredients have 4 Servings
- 4 cups vegetable broth, divided (I used vegan chicken-flavored)
- 1/2 yellow onion, diced
- 1 cup frozen corn
- 3 jalapeños, diced and de-seeded*
- 3-5 cloves of garlic, minced
- 1/2 bunch cilantro, chopped; stems and leaves divided
- 1 teaspoon ancho chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt, plus more to taste
- 2 cans of Navy, Cannellini, or Great Northern beans, drained; (2 3/4 cups or 517 g of beans)
- 2 14-ounce cans jackfruit, drained and rinsed well* (400 g total drained weight)
- Optional toppings: fresh jalapeño, dairy-free cheese, vegan sour cream or coconut yogurt
Instruction
- Bring a large pot to high heat; once warm, add 1/4 cup of vegetable broth along with the onion, corn, and jalapeños. Cook over high heat for 8 to 10 minutes, stirring the mixture occasionally to remove moisture from the vegetables. The vegetables will start to stick to the pan and browning will occur to the bottom of the pan; once this happens, let the vegetables sit for 30 seconds, then deglaze the pot with an additional 1/4 cup of broth, scraping all of the brown and black bits off of the bottom of the pan.
- Reduce the heat to medium and add the garlic, cilantro stems, chili powder, cumin, smoked paprika, and salt. Sauté for an additional 1-2 minutes, until the garlic is fragrant and spices are evenly distributed.
- Add the beans, jackfruit and vegetable broth to the pot. Cover the pot and bring the mixture to a boil over high heat. Once boiling, uncover and reduce the heat to medium-low; simmer for 12 to 15 minutes, stirring occasionally.
- Divide the chili into serving bowls and top with the cilantro leaves and/or as desired; leftovers will keep in the fridge for up to 5 days.
