This spicy, smoky, and savory pulled jackfruit chili is mind-blowing! Not only is this vegan, easy, and friendly to your budget, it is also the best chili I've ever made!


Recipe Summary

20 mins
30 mins
15 mins
1 hr 5 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add onion to the hot oil and saute until soft, about 4 minutes. Add mushrooms, carrots, bell pepper, and garlic and saute until all vegetables have softened, 4 to 5 minutes. Season with salt and pepper.

  • Stir in crushed tomatoes, shredded jackfruit, black beans, kidney beans, diced tomatoes, water, chipotle pepper, chili powder, adobo sauce, Worcestershire sauce, cumin, onion powder, smoked paprika, and cayenne pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Give it a minute to cool before serving.

Cook's Notes:

You can leave this in the Instant Pot(R) on the warm setting for 2 to 3 hours, if needed.

To prepare this in the slow cooker, complete step 1 in a skillet on the stovetop. Transfer sauteed vegetables to a slow cooker and stir in all ingredients in step 2. Cook on Low for 5 hours or on High for 3 hours.

Nutrition Facts

293 calories; protein 13.1g; carbohydrates 49.7g; fat 6.2g; sodium 1179mg. Full Nutrition