Gluten Free Soups

White Bean Jackfruit Chili

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 with jackfruit. Is it not the best?! So, here’s a tasty recipe for vegan white bean jackfruit chili!

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 chili up a notch.  This vegan jackfruit 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 to the white bean chili at the very end and simmered it long enough to cook it through, but short enough to help preserve it’s texture.  

If you enjoy this recipe, you may also enjoy this slow cooker vegan chile verde recipe with seitan and jackfruit.

Thank you so much for stopping by 💚

A seriously delicious vegan white bean jackfruit chili recipe

White Bean Jackfruit Chili

8-10 large tomatillos, husks removed

½-1 jalapeño 

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 start, you’re going to either grill or roast the tomatillos and jalapeños for the white bean chili.

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.

This may be the best jackfruit chili verde recipe ever

By uglyvegankitchen

Ugly Vegan Kitchen is a vegan blog with recipes for plant based comfort food inspired by many cuisines, including American, Slavic, Mediterranean, Mexican and more.

16 replies on “White Bean Jackfruit Chili”

Your recipe looks gorgeous! I followed all the directions precisely. The flavor would promising as I added each new element. However, when I added the jackfruit, it threw off all the lovely flavors you had going and completely altered the dish. I used Edward & Son’s UNSEASONED JACKFRUIT which came in a box with an inner pouch. Expiration date of 12/2019. It was very pinkish-brown and had a slight aroma, perhaps like vinegar. I have tried their canned jackfruit as well, and it looks as tastes the same. Your recipe, based on everything up until adding the jackfruit, was very tasty. I have ruined it with this jackfruit.
Can you tell me what brand jackfruit you use, please? Yours is obviously white and resembled shredded chicken. Can you describe what you would expect packaged, unseasoned jackfruit to taste like?

O man! I am so sorry to hear your jackfruit threw it off course. I use Native Forest Organic Young Jackfruit packed in water. It comes in a 14 ounce can and basically tastes like nothing. It is diced in chunks and has to be manually shredded before using it. It can be grey or pinkish in color, but is generally pretty pale. I have never used boxed jackfruit that comes in a pouch, so I am unfamilar with how it tastes or would work. I wish I could give you more guidance there, but I hope this helps in the meantime.

Thanks for your speedy reply! I can assure you your recipe is tasty! I will remake it again without the jackfruit, first. I will then fully appreciate what it is supposed to taste like, and I know I will enjoy it. Then I will make it again, using Native Forest Young Jackfruit packed in water, as you recommend. I am ordering some now! : )

I posted previously on October 27, 2019, having had a poor end result due ENTIRELY to the choice of jackfruit I used. I am writing to tell you that I made this recipe again today and it was DELICIOUS using the Native Forest Young Jackfruit you recommended. This recipe is a keeper!

I have not used fresh jackfruit, but I know a little bit about it that may help you.

When jackfruit is ripe, it is sweet and tastes similar to a mango. This recipe uses canned young jackfruit. Young jackfruit in the can is picked before its starch changes into sugar, so the flavor is neutral. With that in mind, if you did want to use it, make sure the fresh jackfruit is not ripe at all.

One 14 ounce can of young jackfruit has about 1 cup of jackfruit chunks, so about 2 cups of fresh young jackfruit should work. I’m not sure how long it will take to cook, but try following the recipe and see how it goes. Give it a taste, and adjust from there (maybe an additional 10 minutes or more to simmer).

If you give it a try with fresh young jackfruit, let us know how it came together. I wish I had more personal experience there to guide you. Hope this helps.

I am just finishing making this right now and it’s great. I opted for one can of jackfruit and 2 cans of beans, and did put in the rest of the container of broth I had (so equaled about 4 cups total), otherwise followed the recipe exactly. I think chili in general is usually better the next day and I can’t wait to eat leftovers of this!

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