Greatest White Bean "Chicken" Chili Vegan! #vegan #vegetarian

This savory vegan white bean “chicken” chili is made with jackfruit, and it’s guaranteed to fool your carnivorous friends. Shhhhh…..

You’ll Need:

  • 2 tablespoons of avocado oil
  • 2 tablespoons of olive oil (optional) - it can be added for a more viscous texture.
  • 1 large Vidalia onion – chopped
  • 4 celery ribs – chopped
  • 1 yellow bell pepper – seeds removed and chopped
  • 1 Anaheim pepper – seeds removed and chopped
  • 5 cloves of garlic – minced
  • 4 15 ounce cans of Great Northern white beans – drained and rinsed well
  • 1 quart of no-chicken or regular vegetable broth
  • 5 cups of water
  • 1 cup of white wine
  • 3 tablespoons of cumin
  • 1 tablespoon of ground sea salt – you can add less or more according to your taste and dietary needs
  • 1/2 teaspoon of dried ground oregano
  • 1/2 teaspoon of dried ground sage
  • 1/2 teaspoon of dried ground parsley
  • 1/8 teaspoon of white pepper
  • 1 17 ounce can of jack fruit in water – chopped
  • 1/4 cup of cornmeal + 4 tablespoons of water – stir until smooth
  • 1/2 cup of chopped cilantro


  1. Heat the 2 tbsp olive oil in a large stock pot on medium-high heat, add the onions and celery and cook until they begin to soften.
  2. Add the bell and Anaheim peppers and cook for approximately 6-8 minutes stirring occasionally.
  3. Add the garlic and cook for one minute. Add the beans, broth, water, wine, seasonings, remaining olive oil (optional), and jack fruit.
  4. Stir until combined. Bring to a boil and then reduce the heat to low.
  5. Cook for 45 minutes stirring occasionally. Cook longer if you like a thick chili.
  6. Reduce the heat if the bottom begins to scald. Add the cornmeal mix and stir well.
  7. Cook for another 15 minutes or until the chili thickens.
  8. Add the cilantro and stir.