Vegan Three Bean Jackfruit Chili

Made with Native Forest Organic Young Jackfruit and Edward & Sons Not-Beef Bouillon Cubes by @dedestable

This Vegan Three Bean Chili is hearty, cozy and packed with flavor!  The jackfruit adds a beautiful texture to the chili and soaks up all the spices, while the bouillon cubes add a depth of flavor! It’s seriously so yummy and easily made on the stove or in a slow cooker.

Servings: 5-6

• 1 Not-Beef™ Bouillon Cube (prepared per instructions on package)
• 2 cans Native Forest Organic Young Jackfruit
• 3 Tbsp neutral oil
• 1 medium sweet onion, diced
• 2 Tbsp minced garlic
• 16 oz carrot chips
• 2 large red bell peppers, thinly sliced
• 1/2 Tbsp oregano
• 1 tbsp cumin
• 1/2 tsp kosher salt
• 1/2 Tbsp brown sugar
• 1 tsp black pepper
• 1 Tbsp cocoa powder***
• 1 Tbsp smoked paprika
• 1 tsp ground coriander
• 1 tsp red chili flakes
• 2 Tbsp diced chipotle pepper paste
• 1 Tbsp Worcestershire sauce
• 14.5 oz fire roasted tomatoes
• 1 (15 oz) dark red kidney beans, not drained
• 1 (15 oz) black beans, not drained
• 1 (15 oz) pinto beans, drained

Instructions:

1. Heat oil in a large non-stick pan. Add onions and cook until soft and browned + golden. Add minced garlic, bell peppers, and carrots then toss for 2 mins.
2. Add spices, Worcestershire, sugar, and paste. Cook for another 5 minutes. Add 2 bouillon cubes to two cups of boiling water. Stir to dissolve. Set aside.
3. Place all the beans + juice**, tomatoes, jackfruit, and bouillon stock to pan. Stir to combine.
4. Cook for 15 minutes or until carrots are soft and liquid has reduced, stirring occasionally. Remove from heat.
5. Garnish with spring onion. Serve with a dollop of vegan sour cream and tortilla chips.

Notes:

• Cocoa powder may seem like an odd ingredient, but it actually adds a depth and acidity.
• Make sure to add juice of beans (excluding pinto) to chili! It not only has nutritional value, but it adds flavor.