Pulled Jackfruit Chili -

Pulled Jackfruit Chili -


I know some people really like to watch football at Super Bowl parties, but I’m afraid I’m not one of them.

I’m married to a die-hard football lover (he doesn’t even care what teams are playing- he just likes to watch the game!) (and thank goodness it’s the only sport he likes) so I get to be present when football games are being watched. He watches whatever cute, cuddly animal-doing-cute-things video I put in front of him (and he’ll even “ooh” and “ahh” over them, even if it is just for my sake) so the least I can do is try to look at this-game-I-do-not-understand from time to time.


  • 1 tablespoon olive oil
  • 1 small sweet onion, chopped
  • 3 garlic cloves, minced
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 cup chopped red bell pepper
  • 2 tablespoons diced Hatch green chiles (from a can)
  • one 20-ounce can of jackfruit (packed in brine or water), rinsed and drained
  • two 15-ounce cans fire-roasted tomatoes
  • one 15-ounce can of tomato sauce
  • 4 cups cooked kidney beans (or two 15-ounce cans, rinsed and drained)
  • 2 tablespoons liquid aminos
  • 1 tablespoon sriracha sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon coconut sugar (or brown sugar)
  • 2 teaspoons ancho chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1/4 to 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon dried thyme
  • 2 tablespoon nutritional yeast
  • 2 teaspoons liquid smoke
  • juice of 1/2 a lime
  • salt and pepper to taste
Read the whole recipe on Keepin' It Kind