Eosinophilic Esophagitis Friendly Vegan Jackfruit Chili
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Learn more →Ingredients
6 servings
- 2 cans (20 oz each) young green jackfruit in brine or water, drained and rinsed
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 1 chipotle pepper in adobo sauce, minced, plus 1 tbsp adobo sauce
- 1 can (28 oz) fire-roasted crushed tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 ½ cups vegetable broth
- 1 tbsp tomato paste
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tbsp fresh lime juice
For serving
- fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
- sliced avocado (optional)
Instructions
- 1
Pat the drained jackfruit dry with paper towels, then use your hands or two forks to pull apart any large chunks into rough shreds, discarding any tough core pieces or seeds.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the jackfruit in a single layer and cook, undisturbed, for 4–5 minutes until the edges are golden and slightly caramelized, then stir and cook for 2 minutes more. Transfer the jackfruit to a plate and set aside.
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