Vegan Jackfruit Chili with Cocoa Recipe
This vegan jackfruit chili blends tender jackfruit with rich spices and a dash of cocoa for a smoky, hearty stew.
Ingredients
- Canned young green jackfruit drained and shredded — 3 cups
- Olive oil — 2 tablespoons
- Onion diced — 1 medium
- Garlic minced — 4 cloves
- Red bell pepper diced — 1 large
- Chili powder — 2 tablespoons
- Ground cumin — 1 tablespoon
- Smoked paprika — 1 teaspoon
- Cocoa powder unsweetened — 1 tablespoon
- Canned crushed tomatoes — 1 can 14 oz
- Black beans drained and rinsed — 1 can (15 oz)
- Vegetable broth — 1 cup
- Salt and pepper — to taste
- Fresh cilantro chopped — 2 tablespoons
Instructions
- Heat oil in pot over medium heat; sauté onion, garlic, and bell pepper until soft.
- Stir in chili powder, cumin, smoked paprika, and cocoa powder; cook for 1 minute to toast spices.
- Add jackfruit, tomatoes, black beans, and broth; stir to combine.
- Bring to a simmer; cover and cook 30 minutes, stirring occasionally.
- Season with salt and pepper; garnish with fresh cilantro before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 10g
Vitamins and Minerals (Per Serving)
- Iron: 20%
- Vitamin C: 25%
- Calcium: 10%
- Magnesium: 15%
- Vitamin A: 12%
Additional Tips
- Use dark cocoa for richer flavor.
- Add a pinch of cinnamon for warmth.
- Serve with avocado slices or vegan sour cream.
- Let chili rest overnight for deeper flavor magic.
- Perfect with cornbread or tortilla chips on the side.