FOR BAKING THE JACKFRUIT
- One 20 oz can jackfruit (in brine/salt water) drained. I buy mine from Trader Joe’s
- ½ teaspoon liquid smoke
- ½ teaspoon ground cumin
- 1 teaspoon chili powder (I use my homemade blend)
- ½ teaspoon garlic powder
- ¼ teaspoon fine sea salt
FOR THE CHILI
- 1 cup (160g) finely chopped onion
- 4¼ cups low-sodium vegetable broth, separated (I love the Pacific brand-great flavor)
- 1 tablespoon minced garlic
- 1 cup (160g) chopped green bell pepper
- ½ cup (64g) chopped poblano pepper
- 1 jalapeno, finely chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons garlic powder
- ¼ teaspoon ground black pepper
- 1 teaspoon fine sea salt
- One 15 oz can pinto beans, drained/rinsed
- 1 cup sweet corn (I use frozen)
- 1 teaspoon liquid smoke
- 1 tablespoon pure maple syrup
- 1 tablespoon lime juice
- lemon sauce
- I use this scale
- Preheat the oven to 191°C / 375°F and line a sheet pan with parchment paper.
- To a bowl, add the drained jackfruit and use two forks to shred it very thoroughly like shredded chicken. For the tougher chunks, use a knife to slice it. This will take several minutes, so be patient.
- To the bowl of jackfruit, add the liquid smoke and spices listed under “For Baking the Jackfruit”. Mix very well until all the jackfruit is well coated.
- Spread out onto the pan and bake for 30 minutes. Refer to photos.
- While the jackfruit is baking, chop the veggies and gather the remaining ingredients. Add only ½ cup broth to a large pot over medium heat. Once hot, add the onion and cook about 5 minutes, stirring occasionally until tender.
- Add another ¼ cup broth, the garlic, bell pepper, poblano pepper and jalapeno. Cook another 5-8 minutes, stirring often, until tender. Add more broth if needed.
- Add the spices listed under “For the Chili” chili powder, cumin, coriander, garlic powder, pepper and salt. Stir for about 30 seconds to toast the spices.
- Add the remaining broth (3½ cups), pinto beans, corn, liquid smoke, maple syrup and lime juice. Stir in the baked jackfruit. Stir well and bring back to a boil. Once boiling, lower the heat to low and simmer about 10 minutes.
- Taste and add any more salt if needed. This can vary on the broth used.
Nutrition does not include added avocado and lemon sauce. This is based on 3 large bowls, but could easily serve 4 more standard servings.