The jackfruit gives this white chili the perfect texture combined with the Great Northern beans. It's seasoned with mild ancho chili powder, green chilies, and ground cumin.
Prep Time10 minutesmins
Cook Time12 minutesmins
estimated time to come up to pressure15 minutesmins
3cupsjackfruit in brine, 2-565g cans drained, rinsed and shredded
3cupswater
4tablespoonsdiced chilies, 1-4 oz can
1salt-free bouillon cube, store-bought or homemade
1poundgreat northern beans, soaked at least 8 hours and drained
Before Serving Ingredients
2teaspoonsMexican oregano, substitute regular oregano or marjoram
2teaspoonslime juice, or to taste
salt, optional - to taste
Instructions
Turn the saute function on and heat about 1/2 cup water. Once hot add the onions and cook until translucent.
Add the garlic, cumin, and chili powder and saute until the spices become fragrant, about 2 minutes.
Turn the saute off. Add in the jackfruit, shredding with your hands. Then stir in the water, green chilies, bouillon cube, and soaked beans.
Cook on high manual/pressure cook for 10 minutes.
Let the pressure release manually.
Before servings add the oregano, lime juice, and salt to taste if using.
You can serve with your favorite toppings like, chopped cilantro, cashew cream, or hot sauce. Sprinkle bowls with jalepeno powder or jalepeno salt to add an extra flavor burst.