I thought I’d do something different with Jackfruit. Today I made a Vegetarian Chili with it. It was slightly difficult because this particular Jackfruit was much more flavorful and sweeter than any other Jackfruit I ever had before. I didn’t know they differed so much so preparing Chili was difficult with a very sweet flavorful Jackfruit but somehow I managed to do it. I also note that Jackfruits always differ. They are always made of the pulled part that looks like pulled meat. The Bulbs that are the sweeter and fruitier part and there are the seeds that are sort of edible…….The seeds are very good and taste like a cross between a bean and a chestnut but are almost impossible to peel. The peels are edible but not so enjoyable……When the seeds are still hot you can get the seed meat out but within minutes that opportunity ends so you can try or just throw them out. You don’t always get the pulled meat out of a Jackfruit. That will depend on ripeness…..*****VERY IMPORTANT******This recipe will not work out for you if you can’t get the Jackfruit meat out.*******This came out very hardy but not as meaty as the vegetarian burger recipe on this site. If you are going for really – like -meat I suggest the Vegetarian Burger recipe. I’ll come out with a more meaty-like vegetarian chili recipe next time….You won’t be hungry after a bowl of this Vegetarian Chili.

Ingredients for about 6 servings

2 lb chunk of Jackfruit – in pot. Cover with water and boil for 45 minutes

2 oz Guajillo Chile Pods – Wash first then first then Soak in about 4 cups of boiling water (*****Water needs to be saved)

2 Tablespoons tomato paste

1/2 large sweet onion chopped

2 Tablespoons canola oil

1 green bell pepper – chopped

2 teaspoons course sea salt

1/2 teaspoon ground black pepper

3 cloves garlic – shredded

1 lb seven hour reduced tomatoes – ( LIGHTLY sprinkled with olive oil salt and pepper cooked at 225 degrees for 7 hours) (( regular tomatoes and plum tomatoes need to be cored with skin removed and cut in halves….cherry tomatoes just cut in half)

40 oz can pinto beans – drained and rinsed at least three times (if you can find reduced sodium they are better)

2 chipotle peppers (from adobo) – chopped fine

1/4 cup masa

1 teaspoon cumin

2 teaspoons chili powder

1/2 teaspoon thyme

1 teaspoon smoked paprika

1/2 teaspoon granulated onion

1 teaspoon urfa pepper

1/4 teaspoon hot smoked paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon ground white pepper

1/4 cup apple cider vinegar

1 Tablespoon liquid smoke

2 cups cooked corn kernels

2 cups cooked rice

1 -1/2 cup scallions – chopped (the half cup to finish)

3 oz pepper jack cheese shredded (or more) – to finish

3 oz sharp cheddar cheese shredded (or more) – to finish

6 oz corn chips or and corn tortillas – to finish

salt and pepper to taste

hot cayenne sauce to taste (Franks Red Hot is preferred)

Directions

When cool enough to handle break down the Jackfruit.

Rough chop the bulbs and set to the side.

Remove stems from guajillo chilies. Rough chop and blend them in the water.

Put to the side.

In a medium to large sauce pot add the oil and heat on medium high heat. Add the onions and bell pepper and cook till onions are translucent and peppers are soft. Reduce heat to medium. Add the tomato paste and stir well. Add the garlic salt and pepper cook till fragrant.

Add the tomatoes, beans, jackfruit bulbs, chipotle chiles and blended chilies.

Whisk in the masa.

Add cumin, chili powder, thyme, smoked paprika, granulated onion, urfa pepper, hot smoked paprika, cayenne, white pepper and stir a little and turn down to simmer. Let it simmer about 30 minutes.

Add apple cider vinegar, liquid smoke, corn and jackfruit meat. Simmer about 15 more minutes.

Add cooked rice, and scallions.

Adjust seasonings, cayenne pepper sauce and add salt and pepper to taste.

Serve with shredded cheese, corn chips and or corn tortillas and scallions.

You won’t be hungry after this!