Spicy? Yes! Jackfruit? YES! Vegan chili?! YES, PLEASE!!! Sometimes you just need a big bowl of pure soul warming comfort food and that’s exactly how I would describe this Spicy Instant Pot Jackfruit Chili. It is sure to warm you from the inside out.
Chili is one of those staple foods that are a necessity in the winter months. Particularly if you live in the northern half of the U.S. However, as we also just learned it can also get chilly in the Southwest in December, so maybe everyone needs a big bowl of chili from time to time!
Reasons you may need to make Instant Pot Chili:
1. It’s winter in New York
2. It’s December in Arizona
3. It’s just plain COLD wherever you live!
4. You are short on time and need a meal in a jiffy.
5. OR you have lots of beans in your pantry!!
Whatever the reason, you can’t go wrong making this delicious meat free Instant Pot Chili!
The great thing about this Spicy Instant Pot Jackfruit Chili is that it’s really vegan without any effort. Thanks to the various beans, jackfruit, and lots of vegetables – it is spectacularly filling even without meat or dairy.
However, if you need something to cool down this spicy chili, I would highly recommend adding some vegan sour cream and fresh avocado on top. It will look great as a garnish and it also helps to cool down your mouth if your jalapeño and/or habanero are especially vicious.
Of course, this chili can also be made on the stovetop but we love to use our Instant Pot because then it can be on the table in 30 minutes. There really is nothing better than a speedy meal that still tastes AMAZING!
We plan on making this Spicy Instant Pot Jackfruit Chili again SOON! In fact, just looking at these pictures again is making me crave this chili! But I’m sure our New York winter weather will give us a reason to make it again ASAP, and that’s honestly okay with me. Enjoy!
- 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)
- Wash and prepare all ingredients.
- 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.
- Next, add the beans, tomatoes, jackfruit, broth and all of the seasonings. Stir to combined.
- 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.
- When the instant pot has depressurized, open the top and set it back to sauté.
- Stirring frequently allow the chili to simmer until your desired thickness is obtained.
- Scoop into bowls and garnish with your preferred ingredients.
- Enjoy.
I have FOUR cans of jackfruit in my pantry! This looks good, fast and easy. Thanks!
Thanks so much Melissa! We always keep lots of jackfruit on hand too! Hope you love it as much as we do. 😊