Vegan Chili Verde with Jackfruit

I love making really yummy, healthy meals that will spark creativity and interest in anyone who eats at my table. Hiding vegetables, or leaving them out in the open, is a favorite past-time! Enjoy!

2 tablespoons olive oil

one onion, chopped

6 garlic cloves, rough chopped

1 poblano pepper, chopped (or sub a 4-ounce can diced green chilies)

2 x 14-ounce cans white beans ( 3 cups cooked- or sub other bean- pinto, black, red)

16 ounces canned jackfruit, drained, core sliced through ( see photos)

3 cups veggie broth (see notes)

subheading: Homemade Chili Seasoning:

1 tablespoon chili powder

1 tablespoon cumin

1 tablespoon coriander

2 teaspoons dried oregano

2 teaspoons granulated garlic

1 teaspoon salt

1 teaspoon sugar (or maple syrup)

½ teaspoon pepper

¼ to ½ teaspoon ground chipotle powder (optional)

subheading: Additions:

1 cup frozen corn (optional)

large handful chopped kale (optional, sub spinach)

Garnish: avocado, cilantro, scallions, grated radish, red onion, grated vegan cheese (or regular), vegan sour cream (or regular) or even a drizzle of olive oil.

Directions at feastingathome.com

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