Vegan Chili Con Yaca has been my go-to for a hearty, comforting meal that’s surprisingly quick to make, especially in the Instant Pot. I remember the first time I tried making a plant-based chili with jackfruit; I was amazed by how the shredded jackfruit mimicked the texture of ground meat, making it feel like a true chili experience. The aroma of spices filling my kitchen, the rich, savory scent promising warmth and satisfaction – it’s a smell that just makes you feel good. If you’re looking for a delicious, meatless chili with jackfruit that’s perfect for busy weeknights, you’ve found it. Let’s get cooking!
Why You’ll Love This Vegan Chili Con Yaca
- The amazing taste will surprise you – it’s savory, slightly spicy, and wonderfully filling.
- It’s incredibly quick, with prep time under 15 minutes, making it perfect for busy weeknights.
- This healthy vegan chili con yaca is packed with plant-based protein and fiber.
- It’s a budget-friendly meal that uses simple, affordable ingredients.
- This easy vegan chili con yaca is always a crowd-pleaser, even for picky eaters.
- You’ll love this jackfruit chili recipe vegan because it’s so satisfying and hearty.
- It’s a fantastic way to enjoy a delicious meatless chili with jackfruit without the fuss.
- The robust flavor profile makes this jackfruit chili recipe vegan a true winner.
Ingredients for Your Jackfruit Chili Recipe
Gather these simple ingredients for a truly delicious meatless chili with jackfruit. I find that using young green jackfruit, canned and packed in brine or water, gives us that perfect meaty texture we’re after in this vegan chili con yaca.
- 2 tablespoons Olive Oil – for sautéing our aromatics
- 1 large Onion, chopped – the base of flavor
- 3 cloves Garlic, minced – essential for that savory punch
- 2 medium Bell Peppers, chopped – I like to use one red and one green for color
- 14.5 oz Diced Tomatoes – undrained, for extra liquid and flavor
- 30 oz Black Beans, drained and rinsed – a hearty protein source
- 15 oz Kidney Beans (2 cans), drained and rinsed – classic chili beans
- 20 oz Young Green Jackfruit, drained and shredded – this is our “meaty” star
- 2 cups Vegetable Broth – to create the perfect chili consistency
- 2 tablespoons Chili Powder – the heart of our chili spice
- 1 tablespoon Cumin – adds warmth and earthy notes
- 1 teaspoon Smoked Paprika – for a subtle smoky depth
- 1 teaspoon Salt – to enhance all the flavors
- 1 teaspoon Black Pepper – for a little kick
- 1 cup Corn Kernels (fresh or frozen) – for a touch of sweetness and texture
- 1 tablespoon Lime Juice – brightens everything up at the end
How to Make Easy Vegan Chili Con Yaca
Making this delicious vegan chili con yaca in your Instant Pot is a breeze! You’ll be amazed at how quickly you can whip up a hearty, flavorful meal.
- Step 1: Set your Instant Pot to ‘Sauté’ mode. Add 2 tablespoons of olive oil and let it heat until shimmering. This gets our aromatics perfectly cooked.
- Step 2: Add the 1 large chopped onion to the pot. Sauté for about 3-4 minutes, stirring occasionally, until it becomes translucent and wonderfully fragrant.
- Step 3: Stir in the 3 cloves of minced garlic and the 2 chopped medium bell peppers. Cook for another 2-3 minutes until the garlic is aromatic and the peppers start to soften slightly.
- Step 4: Now, it’s time to add the bulk of our jackfruit chili recipe no meat ingredients! Add the 14.5 oz diced tomatoes (undrained), 30 oz drained and rinsed black beans, 15 oz drained and rinsed kidney beans, and the star: 20 oz drained and shredded young green jackfruit. Pour in the 2 cups of vegetable broth.
- Step 5: Sprinkle in the seasonings: 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1 teaspoon black pepper. Give everything a good stir to combine all those wonderful flavors. This is where the magic starts to happen for our jackfruit chili recipe no meat.
- Step 6: Secure the Instant Pot lid, ensuring the steam valve is set to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ mode and cook on high pressure for 10 minutes. This pressure cooking time is key to melding the flavors in this jackfruit chili recipe no meat.
- Step 7: Once the cooking time is up, allow a natural pressure release for 10 minutes. After 10 minutes, carefully switch the steam valve to ‘Venting’ to release any remaining pressure.
- Step 8: Carefully remove the lid. Stir in the 1 cup of corn kernels and 1 tablespoon of lime juice. Taste and adjust seasoning if needed. Serve your delicious vegan chili con yaca hot!
Pro Tips for the Best Vegan Chili Con Yaca
I’ve learned a few tricks over the years that really make this vegan chili con yaca shine. Following these simple tips will guarantee a delicious and perfectly textured dish every time.
- For the best texture, make sure to drain and rinse your canned jackfruit thoroughly. I also like to press out any excess liquid before shredding it.
- Don’t skip the lime juice at the end! It really brightens all the flavors and adds a fresh zing that complements the rich spices beautifully.
- If you prefer a thicker chili, you can simmer it with the lid off on the ‘Sauté’ setting for a few extra minutes after cooking. This helps reduce the liquid and concentrate the flavors.
What’s the secret to perfect vegan chili con yaca?
The real secret to a perfect vegan chili con yaca is all about texture and flavor layering. Using young green jackfruit and cooking it properly gives you that satisfying “meaty” bite, while a good blend of spices and a touch of acidity from lime juice makes it incredibly delicious. For more plant-based meal inspiration, check out these veggie power bowl ideas.
Can I make this jackfruit chili recipe ahead of time?
Absolutely! This jackfruit chili recipe is fantastic for meal prep. You can make the entire batch ahead of time and store it in an airtight container in the refrigerator for up to 4 days. The flavors actually meld together even more overnight! If you’re looking for other make-ahead meals, consider these breakfast bowl recipes.
How do I avoid common mistakes with vegan chili con yaca?
A common mistake is not draining the jackfruit enough, which can make the chili watery. Also, avoid overcooking the bell peppers; they should still have a slight bite. Lastly, always taste and adjust seasonings before serving for that perfect flavor balance. For more cooking tips, you can explore resources on how to cook jackfruit.
Best Ways to Serve Your Meatless Chili with Jackfruit
This delicious meatless chili with jackfruit is so versatile! I love serving it piping hot in a simple chili con yaca vegan bowl. A generous dollop of dairy-free sour cream or a sprinkle of fresh cilantro really elevates the flavor. For a complete meal, try it alongside some crusty cornbread or over fluffy rice. It’s also fantastic topped with avocado slices for a creamy contrast, or even some crunchy tortilla chips for added texture. You might also enjoy these cheesy scalloped potatoes as a side dish.
Nutrition Facts for Vegan Chili Con Yaca
This healthy vegan chili con yaca is packed with goodness! Here’s a breakdown of what you can expect per serving. It’s a wonderfully nourishing meal.
- Calories: 300 kcal
- Fat: 5 g
- Saturated Fat: 0.5 g
- Protein: 15 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Sugar: 6 g
- Sodium: 600 mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Vegan Chili Con Yaca
Once your delicious homemade vegan chili con yaca is ready, proper storage is key to enjoying it later. I always let it cool down completely on the counter before portioning it. This is a crucial step for food safety, especially when you’re thinking about meal prepping. For the best results, transfer the cooled chili into airtight containers. This simple practice helps maintain its freshness and flavor when stored in the refrigerator for up to 3-4 days. If you’re looking for longer storage, this jackfruit chili recipe for beginners is also freezer-friendly! You can freeze portions for up to 3 months.
Reheating is just as easy. For refrigerated chili, simply microwave individual servings until heated through, stirring halfway. You can also gently reheat it on the stovetop over low heat. If reheating from frozen, it’s best to thaw it overnight in the refrigerator first. Then, follow the same microwave or stovetop methods. This ensures your chili sin carne with jackfruit is perfectly warm and ready to enjoy! For more delicious dinner ideas, explore our dinner recipes.
Frequently Asked Questions About This Delicious Vegan Chili Con Yaca
What is vegan chili con yaca?
Vegan chili con yaca is a hearty, plant-based chili where “yaca” refers to jackfruit. It mimics the texture of traditional chili with ground meat by using shredded young green jackfruit, combined with beans, vegetables, and a rich blend of spices. It’s a flavorful and satisfying meatless chili con yaca.
Can I use fresh jackfruit instead of canned for this recipe?
While fresh jackfruit can be used, canned young green jackfruit packed in brine or water is generally recommended for this jackfruit chili recipe. It’s pre-cooked and much easier to prepare, requiring only draining, rinsing, and shredding. Fresh jackfruit needs to be cooked and processed before use, which adds significant prep time. For other fruit preparations, you might like these baby lemon impossible pies.
How spicy is this vegan chili recipe jackfruit?
This vegan chili recipe jackfruit has a moderate spice level from the chili powder and a hint of warmth from cumin and smoked paprika. If you prefer a spicier kick, I recommend adding a diced jalapeño along with the bell peppers or serving it with your favorite hot sauce. You can easily adjust the heat to your preference!
What are some good chili con yaca vegan bowl topping ideas?
For a fantastic chili con yaca vegan bowl, I love adding fresh avocado slices for creaminess, a sprinkle of fresh cilantro for brightness, and a dollop of dairy-free sour cream or a cashew-based crema. Some crunchy tortilla chips or a side of vegan shredded cheese also make great additions to this delicious vegan chili con yaca. You might also enjoy our homemade ice cream for dessert.
Variations of Vegan Chili Con Yaca You Can Try
Once you master this simple vegan chili con yaca, don’t be afraid to experiment! There are so many ways to customize this dish to your liking. For a spicier kick, definitely try making a spicy jackfruit chili recipe by adding a chopped jalapeño or serrano pepper along with the bell peppers. You can also amp up the heat with a pinch of cayenne pepper or a dash of your favorite hot sauce. If you’re looking for a different cooking method, this recipe works wonderfully in a slow cooker – just sauté the aromatics first, then add everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For a smoky flavor twist, consider adding a chipotle pepper in adobo sauce for that extra depth. For other creative recipes, check out our cranberry feta pinwheels.
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Vegan Chili Con Yaca: 1 Amazing Recipe
- Total Time: 30 minutes
- Yield: 6 cups 1x
- Diet: Vegan
Description
This Instant Pot Vegan Chili con Yaca is a quick, comforting, and hearty plant-based meal. Made with jackfruit for a meaty texture, beans, and a blend of spices, it’s perfect for busy weeknights and is ready in under 30 minutes. Enjoy this delicious and nourishing chili.
Ingredients
- 2 tablespoons Olive Oil
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 2 medium Bell Peppers, chopped
- 14.5 oz Diced Tomatoes
- 30 oz Black Beans, drained and rinsed
- 15 oz Kidney Beans (2 cans)
- 20 oz Young Green Jackfruit, drained and shredded
- 2 cups Vegetable Broth
- 2 tablespoons Chili Powder
- 1 tablespoon Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 cup Corn Kernels (fresh or frozen)
- 1 tablespoon Lime Juice
Instructions
- Set your Instant Pot to ‘Sauté’ mode and add olive oil. Heat until shimmering.
- Add chopped onion and sauté for 3-4 minutes until translucent and aromatic.
- Stir in minced garlic and chopped bell peppers, cooking for an additional 2-3 minutes.
- Add diced tomatoes, black beans, kidney beans, shredded jackfruit, vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper. Mix well.
- Secure the lid, set the steam valve to ‘Sealing’, and select ‘Manual’ to cook on high pressure for 10 minutes.
- Allow natural pressure release for 10 minutes, then switch to ‘Venting’ to release remaining pressure.
- Remove the lid, fold in corn and lime juice, and adjust seasoning to taste.
- Serve hot in bowls with your favorite toppings.
Notes
- Optional toppings include avocado slices or fresh cilantro for added flavor.
- For a spicier kick, add diced jalapeños or hot sauce.
- If the chili is too watery, simmer with the lid off on ‘Sauté’ mode to reduce liquid.
- This recipe is free from major allergens, but check canned goods for cross-contamination warnings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg