The best vegan chili recipe! Sunshine chilli made with jackfruit and chickpeas

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey reduces fat content while maintaining protein.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned diced tomatoes

Fresh tomatoes offer better flavor but may be more expensive.

kidney beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Pinto beans are often less expensive and provide similar texture.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: green bell peppers

Green bell peppers are milder and more affordable.

Start by rinsing and draining the jackfruit from the can.

Chop the chickpeas, yellow onion, green pepper, red pepper, yellow bell pepper, garlic cloves, and chopped leek.

Blend the jackfruit and chickpeas together in a blender until finely chopped, but not pureed.

Add the blended mixture to a pan with a little grape seed oil.

Stir in garlic powder and chili powder, ensuring all ingredients are well mixed.

Add the chopped onions, peppers, and chopped leek to the pan and stir.

Sauté the mixture until the jackfruit starts to brown and the texture changes, about 5-7 minutes.

Add chopped garlic to the pan and stir.

Incorporate chopped pineapple into the mixture and stir well.

Add chopped spinach and mix everything together.

Pour in veggie broth to the mixture and stir.

Add jarred diced tomatoes and more seasoning to taste, stirring well.

Cover the pan and let it cook down for about 5 minutes.

After cooking, sprinkle Miyoko's cheese on top and cover to let it melt.

Garnish with fresh chopped cilantro and avocado before serving.

Add Obey hot sauce on top before enjoying.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens