White Bean “Chicken” Chili, Vegan
Ingredients
- 2 tablespoons Extra virgin olive oil
- 1 large Vidalia onion finely chopped
- 4 ribs Celery finely chopped
- 1 each Yellow bell pepper seeds removed and chopped
- 1 each Jalapeno pepper OPTIONAL
- 5 cloves Garlic minced
- 4 15oz cans Great Northern white beans drained and rinsed well
- 1 quart Vegetable broth
- 5 cups Water OPTIONAL depending on thickness desired
- 3 tablespoons Cumin
- 1 tablespoon Sea Salt to taste, less is fine
- 1 teaspoon Oregano dried, ground
- 1 teaspoon Sage dried, ground
- 1 teaspoon Parsley dried, ground
- 1/4 teaspoon White pepper
- 16 ounces Jack fruit, in water drained well and shredded
- 1/4 cup cornmeal + 6 T water stirred until smooth
- 1/2 cup Cilantro chopped
Instructions
- 1. Heat the 2T olive oil in a large stock pot on medium-high heat. When the oil is hot, add the onions and celery and cook until they begin to soften - approximately 5 minutes.
- 2. Add the jackfruit, bell and jalapeno peppers and cook for approximately 5 minutes, or until softened. Stir occasionally.
- 3. Add the garlic and cook for 2 minutes. Add the beans, the ground cumin, ground oregano, ground sage, ground parsley, and white pepper, and stir. Cook for 2 minutes so the spices release their oil. This creates the best flavor.
- 4. Add the broth, up to 5 cups of water (optional and up to any amount for thickness desired) and stir until combined. Bring to a boil and then reduce the heat to low. Cook for 45 minutes, stirring occasionally. Reduce heat if the bottom begins to scorch.
- 5. Add the cornmeal and water mixture and salt and pepper to taste. Stir well. Cook for another 15 minutes or until the chili thickens, 6. Add the cilantro and stir. Serve hot.
- 7. Top with cubed avocado if desired.
