bowl of white bean jackfruit chili topped with jalapeno, cilantro, vegan cheese, and sour cream

Vegan White Bean Chili with Jackfruit

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 35 minutes
  • Yield: Serves 4 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Tex Mex
  • Diet: Vegan


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.


  • 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*
  • 35 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


  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.


  • 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.