Vegan White Bean Chili with Jackfruit

This Vegan White Bean Chili is veggie-packed and loaded with hearty, smoky flavor. It’s gluten-free, oil-free, nut-free, and full of comfy, cozy vibes.

Ahhh Chili… the comfort classic. There’s no denying that chili remains one of the world’s coziest meals, maybe ever. This Vegan White Bean Chili is nothing short of a cozy bowl. Plus, it’s loaded with plant-based protein and fiber, so you’ll still feel that warm & fuzzy fullness hours later, without the food coma.

INGREDIENTS FOR VEGAN WHITE BEAN CHILI

This tomato-free chili is packed with warming spices, sweet corn, spicy jalapeños, creamy white beans, and shredded jackfruit for a plant-based alternative to chicken. Honestly, I’m drooling a little just writing about it.

• White Beans: what is chili without beans?! Navy, Cannellini, or Great Northern beans are a must for the perfect white chili. They’re packed with protein and fiber, and help make this chili oh-so-cozy. I used canned navy beans for this recipe, but any creamy white bean will work!
• Jackfruit: the tender, pull-apart texture of jackfruit makes it a great vegan alternative to chicken. Jackfruit is available in most grocery stores, often in the Asian or international foods section. If you can’t find it near you, you can also purchase it online. Make sure to buy jackfruit in brine, not syrup – the latter is too sweet, and only used for desserts.
• Sweet Corn provides little bits of soft, buttery sweetness throughout the smoky, warming chili. Not to mention the added bursts of texture those golden kernels bring!
• Jalapeños give the chili the ultimate hot n’ spicy kick. For all you ultra-spicy lovers out there: you can turn up the heat by tossing the seeds in with the peppers.
• Cilantro stems hold just as much flavor as the leaves, so we’ll use them in the chili to add flavor while we save the leaves for a garnish.

HOW TO MAKE VEGAN WHITE BEAN CHILI

Think you need tons of time to make a super flavorful chili? Nope! One pot, a handful of wholesome ingredients, and about half an hour is all you need to make this hearty, veggie-packed meal.

1. Cook the veggies in a large pot with a bit of broth.
2. Add in the garlic, cilantro stems, and spices and sauté until fragrant.
3. Add the beans, jackfruit, and remaining veggie broth to the pot and bring to a boil.
4. Top with cilantro leaves and serve!

Because this chili is packed with fresh veggies and warm weather flavors, it makes a perfect year-round dish! It’s great for a filling weekday meal, or you can bring it to a summertime cookout or cozy game night with friends and family.

I like to deck my chili out with some vegan cheese shreds, fresh jalapeños, cilantro, and a dollop of plant-based sour cream or coconut yogurt. It’s also great with tortilla chips on the side (or dunked in ????). You can store your leftovers in the fridge for up to 5 days, or pop them in the freezer for up to one month.

If you’re looking for more comforting chili recipes like this one, you’ll also love this Easy Vegan Chili, this Butternut Squash & White Bean Chili, and this Vegan Slow-Cooker Bean & Quinoa Chili!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Vegan White Bean Chili with Jackfruit

Print Recipe

★★★★★

5 from 5 reviews

This Vegan White Bean Chili is veggie-packed and loaded with hearty, smoky flavor. It’s gluten-free, oil-free, nut-free, and full of comfy, cozy vibes.

• Author: Caitlin Shoemaker
• Prep Time: 10 Minutes
• Cook Time: 25 Minutes
• Total Time: 35 minutes
• Yield: Serves 4
• Category: Main
• Method: Stovetop
• Cuisine: Tex Mex
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 4 cups vegetable broth, divided (I used vegan chicken-flavored)
• 1/2 yellow onion, diced
• 1 cup frozen corn
• 3 jalapeños, diced and de-seeded*
• 3–5 cloves of garlic, minced
• 1/2 bunch cilantro, chopped; stems and leaves divided
• 1 teaspoon ancho chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt, plus more to taste
• 2 cans of Navy, Cannellini, or Great Northern beans, drained; (2 3/4 cups or 517 g of beans)
• 2 14-ounce cans jackfruit, drained and rinsed well* (400 g total drained weight)
• Optional toppings: fresh jalapeño, dairy-free cheese, vegan sour cream or coconut yogurt

Instructions

1. Bring a large pot to high heat; once warm, add 1/4 cup of vegetable broth along with the onion, corn, and jalapeños. Cook over high heat for 8 to 10 minutes, stirring the mixture occasionally to remove moisture from the vegetables. The vegetables will start to stick to the pan and browning will occur to the bottom of the pan; once this happens, let the vegetables sit for 30 seconds, then deglaze the pot with an additional 1/4 cup of broth, scraping all of the brown and black bits off of the bottom of the pan.
2. Reduce the heat to medium and add the garlic, cilantro stems, chili powder, cumin, smoked paprika, and salt. Sauté for an additional 1-2 minutes, until the garlic is fragrant and spices are evenly distributed.
3. Add the beans, jackfruit and vegetable broth to the pot. Cover the pot and bring the mixture to a boil over high heat. Once boiling, uncover and reduce the heat to medium-low; simmer for 12 to 15 minutes, stirring occasionally.
4. Divide the chili into serving bowls and top with the cilantro leaves and/or as desired; leftovers will keep in the fridge for up to 5 days.

Notes

• Jackfruit: most people prefer to remove the “seeds” and tough cores that come with canned jackfruit, but I don’t mind them – I recommend thinly slicing the cores if using, though. If you’d like to reduce the “canned” flavor of the jackfruit, remove it from the can and submerge it in water. Store in the fridge for up to 48 hours before cooking, then drain, shred, and use as instructed in the recipe.

Keywords: vegan chili, white bean chili vegan, vegan jackfruit chili, jackfruit recipes, vegan white bean chili, healthy white bean chili, vegan chili oil free