1. BB says

    I’m wondering, do you chop off the little rubbery bits at the ends of the triangles, and weed out those weird white seeds and the white pods surrounding them? (The seeds freak me out – they are too white and round!)

    • Kathy Hester says

      I do take out the seeds. I use my fingernails or a knife if it’s tough to break the corners into little minced pieces. I love the texture of those pieces in my dish.

  2. Joann says

    White chili was my favorite lunch when skiing in Vermont. When the weather is chilly, I think mocha and white chili! Love the idea of jackfruit. It’ll be perfect.

  3. Lindsay says

    Thank you for this recipe! I just tried it out last night. I like my chili thicker, so I may add a little water or a thickening agent in the future, but I LOVED this! Definitely appreciated the suggestion to add lime juice and hot sauce!

    • Kathy Hester says

      I buy mine canned, and you can buy a small piece of the whole fruit in Indian and Asian markets. It is also at Trader Joes and you can order it on Amazon. I have lots of links to it on Amazon in the post.

    • Kathy Hester says

      I haven’t – could there have been walnuts in your chili? I’ve heard of walnuts turning things purple.

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe