Vegan Instant Pot Jackfruit White Bean Chili
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.
Servings: 6 servings
Calories: 192kcal
Equipment
Ingredients
Pressure Cooking Ingredients
- 1 cup minced onion
- 1 teaspoon minced garlic
- 1 1/2 teaspoon cumin powder
- 1 1/2 teaspoon ancho chili powder or your favorite chili powder
- 3 cups jackfruit in brine 2-565g cans drained, rinsed and shredded
- 3 cups water
- 4 tablespoons diced chilies
- 1 salt-free bouillon cube
- 1 pound great northern beans soaked at least 8 hours and drained
Before Serving Ingredients
- 2 teaspoons Mexican oregano substitute regular oregano or marjoram
- 2 teaspoons lime 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.
Nutrition
Serving: 1g | Calories: 192kcal | Carbohydrates: 42g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 142mg | Potassium: 470mg | Fiber: 7g | Sugar: 2g | Vitamin A: 182IU | Vitamin C: 5mg | Calcium: 121mg | Iron: 3mg