Smoky Jackfruit Pinto Bean Chilli - Easy Vegan Recipe

 An easy recipe for a delicious and nutritious smoky jackfruit and pinto bean chilli. It's sure to become a favourite dinner and did I say it freezes well too?

Smoky Jackfruit Pinto Bean Chilli - Easy Vegan Recipe

Chilli is one of those easy-to-make recipes that ends up on regular rotation, well at least it does in my house.

But, it's easy to have a chilli you like and make it on repeat.

That's why I was so excited to share this smoky jackfruit chilli with pinto beans.

The jackfruit gives it a wonderfully chewy texture (a meaty texture, dare I say it), which works well with the soft beans, the smoky heat and the sweetness from the corn.

Total comfort food.

And, it's easy to make too and freezes well.

Why you are going to love this jackfruit chilli

I know you are going to really enjoy this chilli and here are a few reasons why.

1. It's fat-free - there's no oil
2. Low calorie too - great if you are watching your weight
3. Full of nutrients - jackfruit is a powerhouse of vitamins minerals and fibre and then there's the beans and corn too for another boost
4. It's rich in protein - which is very important for health and staying fuller longer
5. Easy to make - don't worry about the jackfruit, it's a doddle to cook with
6. Has a good kick - as all chilli should
7. A comforting meal - like a hug in a bowl
8. Can be served in so many ways - I'll get to that later
9. It tastes great
10. It can be frozen - so you can make it ahead for those busy nights

Vegan Wholesome by Brandi Doming

This fantastic chilli recipe comes from Vegan Wholesome, the fabulous new cookbook from Bandi Doming.

Brandi, who writes the highly popular Vegan 8 blog, kindly sent me a copy of her new book to have a play with and I wanted to share what I thought with you.

First of all it's a beautiful book full of just the kind of plant-based recipes I love, with gorgeous full-page photographs.

As the title suggests, the book is full of wholesome whole-food recipes and 100 of them at that, but it's the kind of recipes you would find comforting without realising they are healthy.

The recipes are easy to make, oil-free and really family friendly too.

She also focuses on high-protein dishes, which will help you get what you need every day with a varied and delicious diet.

Here's a glimpse of what's in the book

Chapter 1 - First power meals of the day

Chapter 2 - Impressive sides and appetisers

Chapter 3 - Fast and furious lunches

Chapter 4 - Casseroles you'll crave

Chapter 5 - Soul-satisfying soups

Chapter 6 - Wholesome and hearty mains

Chapter 7 - Sweet and savoury snacks

Chapter 8 - Feel-good desserts

Chapter 9 - Go-to sauces, spices and staples

Recipes I can't wait to try

• Baked pumpkin sage risotto
• Caesar smashed chickpea sandwiches
• Cajun spinach artichoke pasta
• Pizza chickpea balls
• Swedish 'meatballs'
• Tim's greek salad with homemade 'feta'

• Almond cream strawberry shortcakes
• Peach cream cheese

Special Offer 

If you pre-order the book before 15 April 2025, Brandi will send you an exclusive 10 free bonus recipes. Just email (thevegan8@yahoo.com) her a screenshot of the receipt or message it to her on Instagram @thevegan8brandi

Book details

• Book: Vegan Wholesome
• Author: Brandi Doming
• Publisher ‏ : ‎ Rodale Books (15 April 2025)
• Language ‏ : ‎ English
• Hardcover ‏ : ‎ 288 pages
• ISBN-13 ‏ : ‎ 978-0593797433

There are more details on where to order and the bonus recipes over on Vegan 8.

Also, check out Brandi's first cookbook The Vegan 8.

What you need to make this flavourful smoky plant-based chilli

Here are the simple ingredients you need to make this easy jackfruit chilli.

Jackfruit ingredients

• jackfruit - young green jackfruit in brine (sold in jars or cans in supermarkets, health food shops and grocery stores)
• liquid smoke - easy to buy in most supermarkets, health food shops and online
• ground cumin
• chilli powder
• garlic powder
• sea salt - you can use regular salt

Chilli ingredients

• vegetable stock - vegetable broth
• onion - white onion or red onion
• garlic
• green pepper
• poblano pepper - if you can't find these, see below for an alternative
• jalapeno pepper - usually sold as red or green chillies in the UK
• chilli powder
• ground cumin
• ground coriander
• garlic powder
• black pepper
• salt
• pinto beans - canned (kidney beans, black beans and white beans like cannellini beans also work well in this chilli)
• sweetcorn - fresh or frozen
• liquid smoke
• maple syrup
• lime juice

To serve

• vegan sour cream - Oatly creme fraiche or vegan greek yoghurt with a squeeze of lemon both work well, if you can't find vegan sour cream
• avocado slices
• fresh coriander - cilantro

The full printable recipe with ingredients, method, notes and nutritional information is at the bottom of the page, there is a jump to recipe button at the top of the page.

What is a good substitute for poblano pepper?

In the UK, poblano pepper isn't one we are familiar with, although it is available from some online shops.

You can however, make quite an easy swap.

Green pepper mixed with jalapeno peppers give the same flavour profile.

So you can use a mixture of those in place of the poblano pepper in recipes like this chilli.

As these are already in the recipe, it's easy to add extra.

What is jackfruit?

Many of you may have heard of jackfruit or seen it on menus but still don't have a clue what it is.

Jackfruit is the tropical fruit from the jackfruit tree which is found in India, bangledesh, Sri Lanka, the Philippines, Malaysia, Indonesia and Australia.

It's the largest tree grown fruit and the part we eat is the unripe fleshy petals.

As it ripens, the ripe jackfruit sweetens, which is why we use unripe jackfruit for hearty meals like this chilli.

It's a very nutritious vegan alternative to meat and an easy way to add protein and fibre to a meal.

When cooked, the chunks of jackfruit are shredded and then it takes on the texture of pulled pork or pulled chicken.

This plant-based meat replacement soaks up the other flavours in the dish a bit like tofu does.

After making this chilli, if you still want to experiment, try these easy jackfruit burgers.

Cook the jackfruit twice

After playing about with jackfruit, Brandi discovered that if twice cook it, the texture moves from soft to a more plant-based meaty texture.

A bit like when you shred tofu and pre-cook it before coating it in sauce.

First the jackfruit is shredded, coated in spices and baked in the oven, then it has its second cook when it is added to the chilli and cooked with all those other tasty ingredients.

A good tip to know to get the best out of jackfruit.

How to serve pinto bean and jackfruit chilli

Here are some serving ideas for this deliciously spicy and smoky plant-based chilli with jackfruit.

• Rice - served with rice, sour cream and slices of avocado

• 

  Burrito - wrapped in a flour tortilla with rice and grated vegan cheddar served with a side of tortilla chips (try these easy homemade paprika tortilla chips)
• Wrap - in a tortilla wrap with salad leaves, sour cream and grated vegan cheddar
• Baked Potato - heaped on a baked potato and topped with sour cream
• Nachos - baked in layers of tortilla chips, chilli and cheese, then topped with dollops or sour cream, salsa and guacamole
• Hot dog - served with a vegan hot dog in a bun topped with smoked vegan cheese
• Potato bake - topped with mashed potato and vegan cheddar and baked into a pie
• Wedges - spooned over potato wedges and topped with salsa, then vegan mozzarella and baked in the oven

I'm sure you will have some great ideas too.

Store that chilli!

Once cool, you can store the chilli in an airtight container in the fridge for 4-5 days, then reheat well before serving.

You can also freeze this chilli once cool, it's a great make-ahead freezer meal.

Just portion it and add to labelled and dated freezer bags or tubs and freeze for 3-4 months.

To defrost, take a portion out of the freezer and leave in the fridge overnight, then reheat and enjoy!

vegan chilli, jackfruit chilli, pinto bean chilli, smoky vegan chilli, easy vegan chili, easy jackfruit chili

Dinner

Mexican, Tex Mex, Gluten-free

Yield: 3-4

Author: Jacqueline Meldrum (with kind permission from Brandi Doming)

Smoky Jackfruit Pinto Bean Chilli - Easy Vegan Recipe

An easy recipe for a delicious and nutritious smoky jackfruit and pinto bean chilli. It's sure to become a favourite dinner and did I say it freezes well too.

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

Ingredients

Jackfruit ingredients

• 560g tin (20 oz can approx) jackfruit (in brine), drained
• 1/2 teaspoon liquid smoke
• 1/2 teaspoon ground cumin
• 1 teaspoon chilli powder (you can use hot chilli powder if you like)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Chilli Ingredients

• 1 litre & 50 ml (4 1/4 cups) vegetable stock
• 1 onion, chopped
• 2 large cloves garlic, finely crushed
• 1 1/2 green peppers (1 cup), topped, seeded and chopped
• 64g (1/2 cup) poblano pepper, finely chopped (see notes if you can't find any)
• 1 red or green chilli (jalapeno), finely chopped
• 1 tablespoon chilli powder
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons garlic powder
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• 400g can (14 oz) pinto beans, drained
• 340g can (12 oz) sweetcorn (or 1 cup frozen corn)
• 1 teaspoon liquid smoke
• 1 tablespoon maple syrup
• 1 tablespoon fresh lime juice

Instructions

Cook the jackfruit

1. Preheat the oven to 190 c / 170c fan / 375°F / gas mark 5 and line a large baking tray with non-stick baking paper (parchment).
2. Drain the jackfruit and add to a mixing bowl. Use two forks to shred it so it looks like shredded chicken. You can finely chop any tougher pieces.
3. Add the liquid smoke, cumin, chilli powder, garlic powder and salt (Jackfruit ingredients), then mix very well until all the jackfruit is well coated.
4. Spread out in a single layer in the lined tray and bake for 30 minutes.

Cook the chilli

1. While the jackfruit is baking, start the chilli.
2. Add 125 ml (1/2 cup) of the vegetable stock to a large pot over medium heat, then add the onion and cook about 5 minutes, stirring occasionally until tender.
3. Add another 60 ml (1/4 cup) of stock, the garlic, bell pepper, poblano pepper and jalapeno. Cook for another 5-8 minutes, stirring often, until tender. Add more stock if needed.
4. Add the (chilli ingredients) spices, chili powder, cumin, coriander, garlic powder, pepper and salt. Stir for about 30 seconds to toast the spices.
5. Add the remaining stock, pinto beans, corn, liquid smoke, maple syrup and lime juice.
6. Stir in the baked jackfruit, stir well and bring back to a boil.
7. Once boiling, lower the heat to low and simmer for about 10 minutes.
8. Taste to check the seasoning.
9. Serve and enjoy!

Notes

• If you can't find poblano pepper, add the second half of the green pepper and an extra jalapeno pepper or red or green chilli pepper.
• Liquid smoke can be found in most supermarkets, health food shops and online.
• Once cool, store in the fridge for 4-5 days, then reheat before serving,
• Freeze in portions in dated and labelled bags for 3-4 months. Defrost a portion in the fridge overnight, then reheat before serving.

Calories

3 portions = 480 calories per portion

4 portions = 360 calories per portion

Nutrition Facts

Calories

360

Fat (grams)

3 g

Sat. Fat (grams)

0 g

Carbs (grams)

82 g

Fiber (grams)

11 g

Net carbs

71 g

Sugar (grams)

12 g

Protein (grams)

10 g

Sodium (milligrams)

2094 mg

Cholesterol (grams)

0 mg

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