Vegan Instant Pot Jackfruit Chili Recipes

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INSTANT POT® VEGAN CHILI CON YACA



Instant Pot® Vegan Chili con Yaca image

This Texas-style chili uses chunks of jackfruit mixed with beans and veggies to create a hearty meal even meat lovers will enjoy. Using bitters, liquid smoke, and dark soy sauce creates a smooth flavor similar to Worcestershire sauce; while stout beer and coffee lend a depth of flavor and body associated with traditional chili con carne. This recipe makes a full 7 quarts, good for your get-together or freeze some. Serve with cheese, sour cream, and avocado if desired.

Provided by Buckwheat Queen

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 2h25m

Yield 8

Number Of Ingredients 28

½ cup dry black beans
½ cup dry kidney beans
½ cup dry pinto beans
10 ounces frozen green jackfruit, thawed and drained
2 tablespoons olive oil
½ cup cremini mushrooms, chopped
½ cup oyster mushrooms, chopped
1 large yellow onion, chopped
2 fresh jalapeno peppers, chopped, or to taste
2 cloves garlic, chopped
1 (15 ounce) can crushed tomatoes
7 ounces fresh pumpkin - peeled, seeded, and chopped
1 cup fresh corn kernels
1 cup dark beer
¼ cup strong brewed coffee
2 tablespoons tomato paste
3 tablespoons liquid smoke flavoring
3 tablespoons dark soy sauce
2 tablespoons bitters (such as Angostura®)
1 tablespoon brown sugar
1 tablespoon dried Mexican oregano
1 tablespoon crushed dried chipotle pepper
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon paprika
1 teaspoon ground cinnamon
salt and ground black pepper to taste

Steps:

  • Soak the black beans, kidney beans, and pinto beans in separate bowls in warm water for 1 hour to help remove gas-producing compounds. Pat the drained jackfruit dry.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Saute jackfruit pieces until browned, 5 to 7 minutes. Add cremini mushrooms, oyster mushrooms, onion, jalapenos, and garlic. Saute until onion is soft and translucent, 5 to 7 minutes.
  • Turn off Saute function. Add drained beans, crushed tomatoes, pumpkin, corn, beer, coffee, and tomato paste. Fill the empty crushed tomato can with cold water and pour it in. Add liquid smoke, soy sauce, bitters, brown sugar, Mexican oregano, chipotle pepper, cumin, coriander, smoked paprika, paprika, cinnamon, salt, and black pepper. Stir to combine. Close and lock the lid. Select Stew function according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Unlock and remove the lid; stir.

Nutrition Facts : Calories 382.6 calories, Carbohydrate 54.8 g, Fat 10.5 g, Fiber 9.1 g, Protein 10.9 g, SaturatedFat 1.4 g, Sodium 517 mg, Sugar 4.9 g

VEGAN INSTANT POT® JACKFRUIT CHILI



Vegan Instant Pot® Jackfruit Chili image

This spicy, smoky, and savory pulled jackfruit chili is mind-blowing! Not only is this vegan, easy, and friendly to your budget, it is also the best chili I've ever made!

Provided by Plant Based Life

Categories     Vegetarian Chili

Time 1h5m

Yield 6

Number Of Ingredients 21

1 tablespoon olive oil
1 onion, diced
1 (8 ounce) package sliced fresh mushrooms
2 each carrots, diced
1 green bell pepper, diced
3 cloves garlic, finely chopped
1 pinch salt and ground black pepper to taste
1 (28 ounce) can crushed tomatoes
1 (20 ounce) can green jackfruit in brine, rinsed and shredded
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can fire-roasted diced tomatoes
1 ½ cups water
1 chipotle pepper in adobo sauce, finely chopped
1 ½ tablespoons chili powder
1 tablespoon adobo sauce from can
2 teaspoons vegan Worcestershire sauce
1 teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add onion to the hot oil and saute until soft, about 4 minutes. Add mushrooms, carrots, bell pepper, and garlic and saute until all vegetables have softened, 4 to 5 minutes. Season with salt and pepper.
  • Stir in crushed tomatoes, shredded jackfruit, black beans, kidney beans, diced tomatoes, water, chipotle pepper, chili powder, adobo sauce, Worcestershire sauce, cumin, onion powder, smoked paprika, and cayenne pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Give it a minute to cool before serving.

Nutrition Facts : Calories 292.7 calories, Carbohydrate 49.7 g, Fat 6.2 g, Fiber 16.5 g, Protein 13.1 g, SaturatedFat 0.5 g, Sodium 1179 mg, Sugar 4.3 g

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