Vegan Hearty Chicken Chili
Discover the ultimate comfort food with this Vegan Hearty Chicken Chili, a plant-based twist on the classic dish that's packed with bold flavors and nourishing ingredients. Featuring tender young green jackfruit as a convincing chicken substitute, this chili is brimming with protein-rich black beans and kidney beans, smoky spices like paprika and cumin, and vibrant veggies like bell peppers and onions. Slow-simmered in a rich tomato base with a touch of chili powder, every spoonful offers a satisfying, wholesome bite. Garnish with creamy avocado, fresh cilantro, and a tangy splash of lime for the perfect finishing touch. Ready in just an hour, this hearty vegan chili is ideal for a cozy night in or wowing guests at your next gathering. Enjoy a comforting bowl of warmth that's entirely meat-free!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 20 ounces canned young green jackfruit
- 28 ounces diced tomatoes
- 2 cups cooked black beans
- 2 cups cooked kidney beans
- 3 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 avocado, diced (for garnish)
- 0.25 cup cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion, red bell pepper, and green bell pepper. Sauté for 5 minutes until onions are translucent and peppers are softened.
Add minced garlic and continue to cook for another 1 minute until fragrant.
Drain and rinse the canned jackfruit. Using your hands or a fork, shred the jackfruit into smaller pieces to resemble chicken.
Add the shredded jackfruit to the pot, stirring well to combine with the onion and pepper mixture.
Stir in diced tomatoes, black beans, kidney beans, and vegetable broth.
Season the mixture with chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to combine.
Increase the heat to bring the chili to a simmer. Once simmering, reduce the heat to low, cover the pot, and let it simmer for 30 minutes, stirring occasionally.
Taste and adjust seasoning as needed. Serve the chili hot, garnishing with diced avocado, chopped cilantro, and lime wedges.
Nutrition Facts
Calories |
2076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4024 mg | 175% | |
| Total Carbohydrate | 342.9 g | 125% | |
| Dietary Fiber | 107.1 g | 382% | |
| Total Sugars | 56.9 g | ||
| Protein | 96.5 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 682 mg | 52% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 9843 mg | 209% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
