As the kiddos go back to school, I can’t help but think of chili. It tastes great on it’s own, or loaded up with vegan sour cream, scallions, avocado, or with a bit of shredded vegan cheese. For the contrast in textures, I like a few crushed tortilla chips in mine. And oh man, vegan white bean chili! Is it not the best?!
For this recipe, I chose to grill the tomatillos and jalapeño out on my gas grill; however, they can easily be roasted in the oven. Grilling or roasting them deepens their flavors, and takes an average bowl of vegan chili verde soup up a notch. This vegan white bean chili recipe includes directions for either method.
I also used canned young jackfruit packed in water, and hand shredded it–leaving a few chunks. I added it at the very end and simmered it long enough to cook it through, but short enough to help preserve it’s texture.
For a variation, serve it over some tortilla chips and enjoy some jackfruit white bean chili nachos!
White Bean Jackfruit Chili
8-10 large tomatillos, husks removed
2 Tbsp + more for drizzling, olive oil
3 garlic cloves, coarsely chopped
1 medium onion, chopped
½ tsp smoked paprika
1 tsp ground coriander
1 ½ tsp ground cumin
½ tsp dried oregano
¼ cup fresh cilantro
2 ½ cups broth (fake chicken or vegetable)
2 Tbsp nutritional yeast
½-1 tsp garlic powder
2 14 ounce cans of jackfruit packed in water, drained and shredded
15 ounce can of white beans, drained and rinsed
1. TO GRILL: Line a large grill-proof pan with non-stick aluminum foil. Add tomatillos and jalapeño, and drizzle with olive oil. I used a gas grill on HIGH and grilled 15 minutes–turning them over at the midway point (7 minutes in).
TO ROAST: Set oven to BROIL on HIGH. Line a large pan with non-stick aluminum foil. Add tomatillos and jalapeno, and drizzle with olive oil. When the oven is hot enough, BROIL until the tomatillos start to brown on top (~10 minutes). Remove from oven and allow to slightly cool.
2. While the tomatillos are grilling or roasting, add 2 Tbsp olive oil, garlic, onion, smoked paprika, coriander, cumin, oregano, and a pinch of salt to a large, heavy pot or dutch oven. Sauté over medium heat for 7 minutes or until onions are translucent.
3. Add onion mixture, grilled/roasted tomatillos, grilled/roasted jalapeño, cilantro, broth, nutritional yeast, and garlic powder to a blender or food processor. Blend until smooth. Pour it back into the large, heavy pot or dutch oven.
4. Add shredded jackfruit and white beans. Cover with a lid and simmer for 10 minutes. Taste and adjust seasonings, if needed (salt?). Serve.