After a week of unusual snow
in the Pacific Northwest, I am happy to be back to my routine this week. But,
back at the routine also means back to weeknight cooking. This big batch chili
was just the hack. I purchased all the ingredients in one stop at Trader Joe's
and it came together in a matter of minutes. Wash, rinse, chop, dump. That's
pretty much all there is to this easy meal.
This was my first time using jackfruit and I was nervous as to how
the texture would change the soup. It turns out, this was the best ingredient
that ever could have happened to this chili. Native to southern India,
jackfruit grows on trees and it is the largest of all the fruit trees. Though
it is technically a fruit, jackfruit is neutral in taste and its stringy
texture resembles that of pulled pork. Thanks to the faux meat texture and
nutritional benefits including no saturated fat and loads of fiber and
potassium, it has become a popular substitution for vegan cooking.
This chili was amazing. The smoky cumin flavor along with the
tender strips of jackfruit made for a highly satisfying meal. Jackfruit Chili
will definitely become a winter day staple in our house!
Here's the recipe.
Jackfruit Chili for a Winter Day
Ingredients
8 oz. dried kidney beans
8 oz. dried pinto beans
1 20-oz. can jackfruit, drained, rinsed, and shredded
1 28-oz. can diced tomatoes (in juices, do not drain)
1 container mirepoix (or 1/2 cup diced of each: carrots, celery,
onion)
1 additional diced onion
2 jalapenos, seeds removed and diced
2 medium sweet potatoes, cubed (skin on)
2 tablespoons minced garlic
2 tablespoons olive oil
1 tablespoon dried oregano
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons coriander
2 tablespoons apple cider vinegar
7 cups vegetable broth
Method
Rinse and sort the dried beans, removing any broken or discolored
beans. Transfer to the slow cooker and add the tomatoes and their juices, jackfruit,
mirepoix, onion, jalapenos, sweet potatoes, herbs, olive oil, garlic, and apple
cider vinegar. Stir to combine.
Add the 7 cups vegetable broth and stir again. Cover and cook on
low for 8 hours or high for 6 hours, stirring every now and then.
Serve topped with cilantro, sliced jalapenos, guacamole, toasted
tortilla strips, or vegan sour cream. Enjoy!
