Vegan Jackfruit Pinto Bean Chili

thevegan8.com

Eileen smiles

subheading: FOR BAKING THE JACKFRUIT:

One 20 oz can jackfruit (in brine/salt water) drained. I buy mine from Trader Joe's

½ teaspoon liquid smoke

½ teaspoon ground cumin

1 teaspoon chili powder (I use my homemade blend)

½ teaspoon garlic powder

¼ teaspoon fine sea salt

subheading: FOR THE CHILI:

1 cup (160g) finely chopped onion

4 ¼ cups low-sodium vegetable broth, separated (I love the Pacific brand-great flavor)

1 tablespoon minced garlic

1 cup (160g) chopped green bell pepper

½ cup (64g) chopped poblano pepper

1 jalapeno, finely chopped

1 tablespoon chili powder

1 tablespoon ground cumin

1 teaspoon ground coriander

2 teaspoons garlic powder

¼ teaspoon ground black pepper

1 teaspoon fine sea salt

One 15 oz can pinto beans, drained/rinsed

1 cup sweet corn (I use frozen)

1 teaspoon liquid smoke

1 tablespoon pure maple syrup

1 tablespoon lime juice

subheading: TOPPING:

avocado

lemon sauce

I use this scale.

Directions at thevegan8.com

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