The easiest and quickest way to make a batch of chili is by using the instant pot. It makes cooking a seamless experience by only requiring one pot (the InstantPot) and 25 minutes including cooking time!
I usually use beans in my chilis, but Texas-style chili is known to not have beans in it. Instead, it’s bulk is made out of meats, usually pork. So for a plant based version of Texas-style chili, I went with Jackfruit for a similar texture. Then I made the soup base pretty simple by using minimal spices and a tomato base.
If you don’t have an InstantPot, simply do this:
- Heat a large pot with the oil.
- Sauté the onion and spices.
- Add the liquids, reduce heat to simmer.
- Cover the pot and let cook for about 30 minutes.
- Taste and remove from heat when the jackfruit is tender.
For the meal pep:
This would make a great meal prep option that can be made well in advance of needing it. After making a batch, let the chili cool down to room temperature and then place in a large ziplock bag and freeze. It will keep for months in the freezer. You can also separate into individual sizes and place in smaller zip lock bags and freeze until ready for use. This way you always have a single serving portioned out for when needed.
To reheat, just remove from freezer and warm over low to medium heat in a pot until warm.
Simple to make, this chili goes great with my go-to Cashew Crema. It adds a richness and tangy component that compliments the flavors of this chili. Cashew crema is seriously addicting and goes on just about anything. I seriously recommend making a big batch and using it all of the time!
For more soup recipes, check out Easy Vegan Thai Coconut Soup.
Let me know if you try this chili recipe!Print
Easy, Texas-Style Vegan Jackfruit Chili in the Instant Pot takes about 25 minutes from start to finish and tastes amazing. Great for cold nights in and for meal prep. This chili freezes well so you can enjoy it on the fly anytime you need a good, hearty, low-calorie meal.
- 1 1/2 tbsp EVO
- 2 cloves garlic, minced
- 1/2 onion, chopped
- 1 1/2 tsp ancho chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 2 tbsp bouillon or stock concentrate (or 3 cups of broth)
- 14 oz can of crushed tomatoes
- 12 oz can of Young Green Jackfruit (organic preferred)
- 4–6 pieces of jarred roasted red peppers
- 3 sprigs of green onion, chopped
- 4 cups water
- Tortilla chips
- Cashew crema
- Cilantro or parsley, chopped
- Prepare the Jackfruit: Drain the can of the liquid brine and place the jackfruit pieces in to a medium bowl. Take each chunk of jackfruit and cut off the hard core portions. You should be left with the shredded meat of the jackfruit.
- Pull the pieces apart a little bit and set aside.
- Tear or cut the roasted red peppers into smaller pieces and set aside.
- Next, to your Instant Pot, press the saute button.
- Once heated, add EVO and garlic. Stir around with a wooden spoon and cook until fragrant and slightly browned.
- Now add chopped onion. Let sauté for about 2 to 3 minutes before adding in the spices and stirring again.
- Once fragrant, add in the crushed tomato, roasted red peppers, and bouillon or stock, and the jackfruit. Give it a good stir.
- Press cancel on the Instant Pot and switch to the “bean/chili” button. Adjust the time for 20 minutes. Seal the top.
- When the Instant Pot beeps, using the quick-release method, switch the nob to release stem.
- Laden chili into bowls and top with cashew crema and tortilla chips if desired.
- Texas-Style Vegan Jackfruit Chili will last in the fridge for several days and in the freezer for much longer.