Plant-Based Jackfruit Chili (with Instant Pot Option)
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: American
Serves: 8 servings
  • 2 teaspoons oil
  • ½ large white onion, chopped or diced
  • ½ green bell pepper, chopped or diced
  • ½ red bell pepper, chopped or diced
  • 1 tablespoon tomato paste
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • 1 (28-ounce) can crushed tomatoes
  • 1 (28-ounce) can whole tomatoes
  • 2 cups water
  • 1 (15-ounce) can red kidney beans, drained and rinsed
  • 1 (15-ounce) can green jackfruit, drained, rinsed, and chopped / shredded
  • ¼ cup peanut butter
  • Vegan cornbread or tortilla chips, for serving (optional)
  1. Heat a large, heavy-bottomed pot over medium heat. Add the oil, onion, and peppers, and sauté for 3 minutes.
  2. Add the tomato paste, garlic, cumin, chili powder, and salt, stirring to coat. Sauté for 1 to 2 minutes.
  3. Stir in the crushed tomatoes, whole tomatoes, water, kidney beans, and jackfruit. Bring the mixture to a boil then reduce the heat to medium-low. Simmer the chili for 25-30 minutes.
  4. Stir in the peanut butter, and simmer the chili for another 5 minutes.
  5. Serve with cornbread or tortilla chips, if desired.
Instant Pot Option: Follow steps 1 and 2, using the sauté setting on your Instant Pot. Stir in the crushed tomatoes, whole tomatoes, water, kidney beans, and jackfruit, and add the peanut butter in dollops across the top of the chili. Screw on the lid and cook on the chili setting (or on manual at high pressure) for 10 minutes. Let the chili cool for 10 more minutes, then release the pressure. Stir to combine. If it’s too thin, boil the mixture using the sauté setting for 5 minutes.
Recipe by Go Dairy Free at