Chop your own wood and it will warm you twice. Make your own chili and it will warm you for weeks.
Autumn is a ripe time to get into the batch cooking groove – so go ahead, dust off the cauldron (crockpot) and work some slow cooking magic.
When the brisk fall chill rolls in, you might feel called to cancel all plans and hibernate. We feel you. And we have the perfect meal to keep you cozy. Our veg-friendly take on traditional chili will fulfill and satisfy in the warmest way. It’s also savoury, nourishing and SIMPLE.
As far as texture goes, jackfruit is a mystical meat substitute. You’ll see it gracing the top of a nacho platter, or providing the ‘meat’ in veggie burgers and tasty taco bowls. This versatile Asian fruit knows no bounds. Indigenous to the Western Ghats of India, jackfruit grows in tropical climates such as Thailand, Malaysia, Bangladesh, Nepal, Sri Lanka and Brazil. It’s a close relative to mulberry, figs and breadfruit.
Slightly sweet and flavour-neutral, jackfruit absorbs the unique taste of spices and herbs. You can literally ‘pull’ it apart into tender, meaty pieces (hence the uncanny resemblance to pulled pork or chicken).
Last but certainly not least, jackfruit is high in plant protein, antioxidants, fibre, phytonutrients, potassium and B vitamins.
Find jackfruit in fresh, dried, vacuum-sealed and canned forms at your fave whole foods grocery store. For ease, we suggest going with BPA-free canned jackfruit in water or brine (not syrup).
When your solar energy is feeling a little low, cooking with thermogenic spices can boost your internal sunshine and prevent SAD. That’s why we’ve added cayenne, smoked paprika, cumin and chili.
After you’ve made your beautiful batch of chili, perhaps it’s time to venture out and finally take that fall pottery class. Because you’ll need a new chili bowl and a mug for warm winter cider, right?
Ingredients
For the chili
- 2 x 15oz cans green jackfruit in water or brine, drained and rinsed with seeds removed
- 2 cups cooked black beans (or 1 x 15oz can, drained and rinsed)
- 2 cups cooked kidney beans (or 1 x 15oz can, drained and rinsed)
- 2 x 15oz cans fire-roasted tomatoes
- 1 Tbsp extra virgin olive oil
- 1 cup yellow onion, diced
- 2 Tbsp tomato paste
- 1 cup cremini mushrooms, sliced thinly
- 1 tsp apple cider vinegar
- 2 Tbsp chili powder
- 1 Tbsp garlic powder (or 2 roasted/crushed garlic cloves)
- ½ tsp cayenne pepper
- ½ tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- Himalayan or sea salt + pepper, to taste
For the cashew sour cream
- 1 cup raw cashews, pre-soaked
- ½ cup filtered water
- 1 Tbsp freshly squeezed lemon juice
- 1 tsp apple cider vinegar
- Pinch of Himalayan or sea salt
Method
For the chili
- Rinse the jackfruit in a colander, and pull it apart with your fingers or using a fork.
- Mix all of the chili ingredients together in the slow cooker, except spices.
- Add spices to slow cooker and blend thoroughly with all ingredients.
- Keep the slow cooker on high for 3-4 hours or on low for 6-8 hours.
- Serve and garnish with cashew sour cream, green onion, cilantro or your choice of toppings!
Tip: without a slow cooker, simply simmer the oil and onion on medium heat, then add the remaining chili ingredients and simmer (covered) for 30 minutes.
Once cooled, store leftover chili in airtight containers in the freezer for an easy meal to reheat on cold winter nights.
For the cashew sour cream
- Put cashews in a glass dish and cover with water. Soak them for 2-3 hours, or overnight. Rinse and drain.
Hint: if you’re pressed for time, pour boiling water over the cashews and soak for 30 mins.
- Using a high-speed blender or food processor, add the cashews, water, lemon, apple cider vinegar and salt.
- Blend until lovely and creamy. Stop to scrape down the sides as needed (add a touch more water to smooth out).
- Transfer into a small glass container and chill in the fridge. Cream will thicken the longer it sits.
- Scoop a dollop and serve with your chili!
Cashew sour cream will keep in the fridge for about 1 week.
