If you’ve been searching for a healthy and easy plant-based chili recipe to make during these colder winter months, I’ve got you covered. This delicious recipe is made with a secret ingredient, and I bet it’s going to surprise you once you find out what it is.
Most plant-based chili recipes out there include faux meat, and to be honest with you guys, I haven’t found a faux meat product that I like enough yet to include in this recipe. That’s what led me to experimenting with JACKFRUIT and OMG, it’s good.
Jackfruit is rich in essential nutrients, including vitamin C, potassium, minerals, dietary fiber, and various B vitamins. It also contains functional compounds that can reduce various diseases such as high blood pressure, heart diseases, strokes, and bone loss. It’s a nutritional powerhouse and compliments the other flavors in this dish perfectly.
Add your favorite toppings and pair this delicious plant-based chili with some vegan cornbread. I can’t wait for you to give it a try. The recipe is below!
Plant-Based Chili Recipe
INGREDIENTS:
- 1 14oz can of jackfruit (diced & pressed dry to remove all of the water)
- 4 cans of diced tomatoes with juice
- 2 cans of kidney beans (drain the juice)
- 1 can of organic corn (drain the juice)
- 3 jalapeños (remove seeds), chopped
- 4 bell peppers (2 yellow and 2 orange), chopped
- 1 large vidalia onion, chopped
- 3 bay leaves
- chili powder (2-3 tbsp)
- cayenne pepper (Approx 1 tsp. Add more if you want it to be spicy)
DIRECTIONS:
- Add jackfruit to the crock pot with chopped onion and peppers, diced tomatoes (with juice), kidney beans, chopped jalapeños, 3 bay leaves, cayenne pepper and chili powder.
- Simmer for 3-4 hours on high (or until veggies are no longer crunchy), stirring occasionally.
- Remove bay leaves at the 2 hour mark.
- Add corn in about 30 minutes before you are ready to serve.
- Enjoy!
If you try this recipe, let me know in the comments.
xo, Chelsea
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