Very Vegan Peanut Butter Jackfruit Chili

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Very Vegan Peanut Butter Jackfruit Chili

Very Vegan Peanut Butter Jackfruit Chili

Recipe courtesy of the National Peanut Board
Prep Time 5 mins
Cook Time 35 mins
Servings 8 people

Ingredients
  

  • 2 teaspoons oil
  • ½ large white onion
  • ½ green bell pepper chopped
  • ½ red bell pepper chopped
  • 2 garlic cloves chopped
  • ½ teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 tablespoon tomato paste
  • 1 can crushed tomatoes
  • 1 can whole tomatoes
  • 2 cups water
  • 1 can red kidney beans drained and rinsed
  • 1 can green jackfruit drained and chopped
  • ¼ cup peanut butter
  • cornbread (optional)
  • tortilla chips (optional)
  • cinnamon rolls (optional)

Instructions
 

  • Heat large, heavy-bottomed pot over medium heat. Add oil, onion and peppers; cook 3 minutes, stirring often.
  • Add garlic, salt, cumin, chili powder and tomato paste, stirring to coat. Cook 1-2 minutes, stirring constantly, then stir in crushed tomatoes, whole tomatoes, water, kidney beans and jackfruit; bring to a boil then reduce heat to medium-low. Simmer 25-30 minutes.
  • Stir in peanut butter and simmer 5 minutes.
  • Serve with cornbread, tortilla chips or cinnamon rolls, if desired.