Ah, autumn! The crispness in the air, the vibrant colors of changing leaves, and that cozy feeling of wanting to curl up with a warm bowl of something hearty. Whenever the days begin to cool down, I find myself gravitating towards comforting, warming dishes. One of my absolute favorites is this Vegan Jackfruit Pinto Bean Chili. It’s not just a dish; it’s an experience! Let me share why this chili has stolen my heart and how you can make it your new go-to recipe.

Why You’ll Love This Recipe

• Effortless weeknight dinner that’s ready in under 30 minutes.
• Budget-friendly ingredients that stretch your dollar without skimping on flavor.
• Hearty, satisfying flavors that warm you from the inside out.
• Perfect for meal prep; leftovers taste even better the next day!
• Customizable based on your taste buds—get creative!

Ingredients

Here’s what you’ll need to whip up your chili masterpiece:

• 1 can (20 oz) young green jackfruit in water or brine, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 tablespoon olive oil (or vegetable broth for oil-free cooking)
• 1 medium onion, diced
• 3 cloves garlic, minced (fresh garlic adds more punch than powdered!)
• 1 bell pepper (any color you love), diced
• 1 can (14.5 oz) diced tomatoes, with juices
• 2 cups vegetable broth
• 1 tablespoon chili powder (or to taste)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: avocado slices, fresh cilantro, lime wedges, or vegan sour cream

Step-by-Step Instructions

Now, let’s get cooking! Follow these simple steps to bring this delightful chili to life:

1. Prepare the Jackfruit: Start by cutting the jackfruit into smaller pieces. It should look shredded once you’re done. This will give it a nice texture, almost like pulled pork.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it’s soft and translucent, about 5 minutes. The smell is heavenly! Toss in the minced garlic and diced bell pepper, cooking for another 2-3 minutes until they’re slightly tender.
3. Add the Jackfruit: Stir in the prepared jackfruit. Allow it to cook for about 5 minutes, letting it absorb all those beautiful onion and garlic flavors.
4. Mix in the Spices: Sprinkle the chili powder, cumin, and smoked paprika over the jackfruit. Stir well and let the spices bloom for a minute. Oh, the aroma is going to be intoxicating!
5. Pour in the Goodness: Add the diced tomatoes with their juices and the vegetable broth to the pot. Bring the mixture to a gentle simmer.
6. Last but Not Least: Stir in the pinto beans, season with salt and pepper, and let it simmer for about 10-15 minutes. This allows all those flavors to meld together. You can simmer longer if you wish for a thicker consistency, but make sure to stir occasionally.
7. Check and Adjust Flavors: Before serving, taste and make any necessary adjustments. Maybe a pinch more salt? Or a dash of extra chili powder for heat? You do you!

And voilà! Your Vegan Jackfruit Pinto Bean Chili is ready to warm you up.

Pro Tips & Variations

Now that you’ve mastered the basics, here are some fun twists and pro tips:

• Spicy Kick: If you love heat, toss in some chopped jalapeños or a sprinkle of cayenne pepper!
• Herbacious Delight: Experiment with adding fresh herbs like oregano or thyme for an extra layer of flavor.
• Different Beans: Swap out the pinto beans for black beans or kidney beans; they all work wonderfully!
• Sweet Potato Slices: Throw in some diced sweet potatoes for a hint of sweetness and added nutrition.
• Top it Off: Try adding crushed tortilla chips on top for crunch or swirl in some avocado for creaminess.

Serving Suggestions

This chili is super versatile when it comes to serving! I love to enjoy it with a side of warm, crusty bread for dipping or scooping. Another fabulous option is to spoon it over a bed of fluffy brown rice or quinoa for a complete meal. You can even pair it with a fresh side salad drizzled in a light vinaigrette, and don’t forget a nice cup of hot apple cider or herbal tea to round out the cozy vibes!

Storage Tips

Made a big batch? Lucky you! Here’s how to keep that chili delicious:

• Refrigerate: Store any leftovers in an airtight container in the fridge for up to 4 days.
• Freeze: You can freeze this chili for up to 3 months. Just let it cool completely before transferring it to a freezer-safe container.
• Reheat: When ready to enjoy, thaw the chili overnight in the fridge, then reheat it on the stove over medium heat, adding a splash of vegetable broth or water to loosen it up if needed.

FAQs

Can I use canned jackfruit?

Absolutely! Canned young green jackfruit is perfect for this recipe. Just make sure it’s packed in water or brine, not syrup.

Is this chili gluten-free?

Yes, this recipe is naturally gluten-free! Just ensure the vegetable broth you’re using is also gluten-free.

Can I make this chili in a slow cooker?

You sure can! Sauté the aromatics in a pan first, then add everything to the slow cooker and cook on low for 6-8 hours.

How do I make this chili spicier?

Add more chili powder, sprinkle in some cayenne pepper, or toss in diced jalapeños to kick it up a notch!

What’s the best way to serve leftovers?

Leftover chili can be enjoyed as is, but it’s also delicious over baked potatoes, or you can even use it as a flavorful filling for tacos or burritos!

Conclusion

I hope you enjoy this Vegan Jackfruit Pinto Bean Chili as much as we do. There’s just something magical about curling up with a warm bowl of chili on a chilly night, isn’t there? I can’t wait to hear how yours turns out! Feel free to drop a comment below and share your twists or any delightful conversations about your chili-making adventures. Happy cooking!