Instant Pot Vegan Jackfruit Chili
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This week at work, we had a chili cook off. The coworkers I eat lunch with know I went vegan a little over two months ago, and they asked if I was planning on bringing a vegan chili.
I had recently bought almost nine pounds of jackfruit (because it’s so much cheaper here than at Trader Joe’s!), and I had been toying with the idea of making a jackfruit chili anyway.
And so I thought, “what better time to experiment than a cookoff?”
So Thursday morning, after putting in over one thousand words on my new book (are you following me on Facebook? I’m documenting my progress writing my second book!), I pulled out my Instant Pot (I have this model) and started to play.
Less than 20 minutes later, I was putting the lid on something that smelled absolutely amazing. And after lunch, I received more compliments about this chili than on anything I’ve ever made in my life – through texts, emails, and in person! At the encouragement of one of my coworkers, I have also submitted this recipe for the coworker newsletter!
Now remember, Food Blogger I am not, so this is the only picture that I even thought to take, and this was after only about 45 minutes of the cook off – this was all that was left!
I have a 6 qt Instant Pot, and this filled just over halfway, so I would estimate this would make about 3 quarts of delicious chili.
This recipe can obviously be done with a pan and a crock pot, or just on the stove, but it sure is easier to just cook everything in the Instant Pot. I do so love one pot dishes.
It’s a perfect chili to make for a party. It feeds a lot, it’s not too spicy, it’s packed with flavor, and sits well on the stomach – you don’t feel heavy or bloated when you eat it.
Easy Vegan Jackfruit Chili in the Instant Pot
1 small onion, diced
1 clove garlic, diced
1 small green pepper, diced
1 can tomato paste
1 can diced tomatoes with liquid
1 can diced tomatoes with green chilis with liquid
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can corn with liquid
3 cups jackfruit, shredded (I buy mine in bulk on Amazon because it’s cheaper)
½ cup water, divided
½ – 1 TBS chili powder (to taste)
½ TBS cocoa powder
½ tsp cumin
A sprinkle of black pepper and paprika to taste
Put Instant Pot on Saute mode, and pour in ¼ cup water. Add onion, garlic, and green pepper and stir until soft. Add jackfruit and stir again. Add in all canned ingredients, spices, and remaining ¼ cup water and stir. Close lid, push “beans/chili” button (or 30 minutes on Manual high setting). Allow for Natural Pressure Release (about 10 minutes, or until pin naturally drops). Stir and serve with toppings of choice (I prefer Fritos, myself).
Do you like jackfruit? What is your favorite way to eat it?
Don’t forget to save the recipe for future reference!