Jackfruit Chilli

Recipe from the Coach Debbie Runs

Photo from Coach Debbie Runs


  • One can green jackfruit in brine or water
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 2-4 cloves garlic, minced
  • ½ yellow pepper, seeded and chopped
  • 1-2 Serrano chili, seeded and chopped
  • 1 teaspoon cumin
  • ½ teaspoon red pepper
  • ½ teaspoon chili powder
  • 1 15 ounce can kidney beans, drained and rinsed
  • 1 15 ounce can white or pinto beans, drained and rinsed
  • 1 27 ounce can chopped tomatoes, with liquid
  • 2 teaspoons Tabasco or other hot sauce
  • 1 cup corn
  • 4 cups water
  • 1 bottle beer (I used non-alcoholic because that’s what I had on hand)
  • Salt/Pepper to taste
  • Optional condiments: Avocado, vegan cheese, cilantro, tortillas, salsa


  1. Drain and rinse the jackfruit. Using a fork, shred the jackfruit. Mix in the cumin, red pepper and chili powder and set aside.
  2. Heat the oil over medium heat
  3. Add the onion, garlic and yellow pepper. Cook for about 3 minutes, then add the Serrano chili(s). Cook for several more minutes, until the vegetables are soft.
  4. Add the jackfruit and cook for about 5 minutes.
  5. Add the tomatoes and beans.
  6. Add the water.
  7. Increase the heat to medium high and bring to a low boil.
  8. Add the corn and the beer and return to a low boil.
  9. Add Tabasco
  10. Reduce heat to low and simmer for 15-30 minutes.
  11. Add salt and pepper to taste. If needed add additional hot sauce to taste.
  12. Serve with desired condiments


Jackfruit Chili is vegan, gluten free, and completely unprocessed.  While I used vegan cheese on my Jackfruit Chili, which is technically not an unprocessed food, it would have tasted just as good without it.  The recipe made a huge batch of chili, enough to serve six to eight people. For the two of us, there was enough left over to freeze two separate containers (hurray!).