Vegan Hearty Chicken Chili

Warm, comforting, and completely plant-based, this Vegan Hearty Chicken Chili is a robust and flavor-packed twist on a classic. Tender shreds of young green jackfruit mimic the texture of chicken, while hearty black and kidney beans bring a satisfying dose of protein and fiber. A smoky blend of chili powder, cumin, and paprika creates a bold, savory base, perfectly complemented by the brightness of fresh lime and creamy avocado garnish. With just 20 minutes of prep and a simmer that fills your kitchen with irresistible aromas, this one-pot meal is as easy as it is delicious. Perfect for cozy dinners, meal prep, or game day, this vegan chili recipe is sure to become a family favorite.

Nutriscore Rating: 86/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 20 ounces canned young green jackfruit
• 28 ounces diced tomatoes
• 2 cups cooked black beans
• 2 cups cooked kidney beans
• 3 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 avocado, diced (for garnish)
• 0.25 cup cilantro, chopped (for garnish)
• 1 lime, cut into wedges (for serving)

Directions

Step 1

Heat olive oil in a large pot over medium heat. Add diced onion, red bell pepper, and green bell pepper. Sauté for 5 minutes until onions are translucent and peppers are softened.

Step 2

Add minced garlic and continue to cook for another 1 minute until fragrant.

Step 3

Drain and rinse the canned jackfruit. Using your hands or a fork, shred the jackfruit into smaller pieces to resemble chicken.

Step 4

Add the shredded jackfruit to the pot, stirring well to combine with the onion and pepper mixture.

Step 5

Stir in diced tomatoes, black beans, kidney beans, and vegetable broth.

Step 6

Season the mixture with chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to combine.

Step 7

Increase the heat to bring the chili to a simmer. Once simmering, reduce the heat to low, cover the pot, and let it simmer for 30 minutes, stirring occasionally.

Step 8

Taste and adjust seasoning as needed. Serve the chili hot, garnishing with diced avocado, chopped cilantro, and lime wedges.

Nutrition Facts

Serving size	(3382.7g)

Amount per serving	% Daily Value*
Calories	2023.8

Total Fat 46.9g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 5308.9mg	0%
Total Carbohydrate 326.6g	0%
Dietary Fiber 107.2g	0%
Total Sugars 53.6g
Protein 94.2g	0%

Vitamin D 0IU	0%
Calcium 898.9mg	0%
Iron 36.2mg	0%
Potassium 9432.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.0%

Protein: 17.9%

Carbs: 62.1%