Spicy Instant Pot Jackfruit Chili
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 15 oz. Can Pinto Beans (Drained and Rinsed)
  • 1 15 oz. Can Black Beans (Drained and Rinsed)
  • 1 15 oz. Can Kidney Beans (Drained and Rinsed)
  • 1 Can Young Jackfruit (Pulled Apart)(see Picture)
  • 1-2 Garlic Cloves (Minsed)
  • 1 Red Onion (Peeled and Diced)
  • 2 Small Carrots (Peeled and Diced)
  • 2 Celery Stalks (Diced)
  • ½ - 1 Habanero Pepper (Diced)
  • 1 15 oz. Can Crushed Tomatoes
  • 4-5 Cups Vegetable Broth
  • 1 Tbsp Chili Powder
  • 1 tsp Ground Cumin
  • ½ tsp Smoked Paprika
  • ½ tsp Onion Powder
  • ½ tsp Garlic Powder
  • ½ tsp Ground Coriander
  • ½ tsp Cayenne Pepper
  • 1 Tbsp Cocoa Powder
  • Salt and Pepper to Taste
  • 1 Jalapeno (Sliced Thin)(Optional Garnish)
  • Fresh Cilantro Leaves (Optional Garnish)
  • Vegan Sour Cream (Optional Garnish)
  • Avocado (Optional Garnish)
Instructions
  1. Wash and prepare all ingredients.
  2. Set your instant pot on “Saute” and add a small amount of oil. When the oil is hot, add the garlic, onion, carrot, celery and pepper. Allow to cook, stirring frequently until the garlic is fragrant and the onion is started to become translucent.
  3. Next, add the beans, tomatoes, jackfruit, broth and all of the seasonings. Stir to combined.
  4. Lock the top onto the instant pot and seal the vent. Set to “pressure cook” and cook on high for 8 minutes. When the 8 minutes are up, allow the Instant Pot to release the air naturally for 10 minutes, then open the vent.
  5. When the instant pot has depressurized, open the top and set it back to sauté.
  6. Stirring frequently allow the chili to simmer until your desired thickness is obtained.
  7. Scoop into bowls and garnish with your preferred ingredients.
  8. Enjoy.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/spicy-instant-pot-jackfruit-chili/