Vegan Sriracha Jackfruit & Sweet Potato Chili

Hello, beautiful souls! Today, I’m thrilled to share a recipe that’s so cozy and nourishing – a Sriracha Jackfruit and Sweet Potato Chili that’s going to transform your dinner game. This isn’t just any chili; it’s a vibrant stew of flavors, textures, and and wholesome nutrition.

This recipe is breeze to make. With mostly pantry ingredients + a few fresh veggies and aromatics, you’ll have a hearty, comforting meal the whole family will enjoy. Whether you’re a long-time vegan or just dipping your toes into plant-based cooking, this chili promises to be a quick, easy, and utterly delightful adventure in your kitchen.

Ingredients: A Symphony of Simplicity

• Olive Oil: A quarter cup to start the magic.
• Sriracha Jackfruit: Two cans of Nature’s Charm for that spicy kick.
• Aromatics: Yellow onions and garlic, the foundational duo.
• Green Chili & Red Pepper: For that pop of color and flavor.
• Sweet Potato: One, finely diced, bringing sweetness and texture.
• The Flavor Makers: Sea salt, cumin, and a pinch of allspice.
• Tomato Paste & Fire Roasted Tomatoes: For depth and richness.
• Vegetable Broth: Three cups to bring it all together.
• Nature’s Charm Sriracha Jackfruit: Spicy stewed jackfruit for a meaty texture and flavor.
• Kidney Beans & Corn: For that hearty chili feel.

Let’s Get Cooking!

1. Start with the Base: Heat olive oil and gently cook the onions, garlic, and green chilis. This step is about building flavors. Patience is key here; let them get golden and fragrant.
2. Add the Colors: Toss in the sweet potato and red pepper. Here’s where it starts to look as good as it’s going to taste.
3. Spice it Up: Sprinkle in the spices, then mix in the tomato paste and fire-roasted tomatoes. Add the broth and let it simmer. This is where the magic starts.
4. Blend for Texture: Use an immersion blender for a quick pulse. This is your chili, so you’re in control of its destiny. Want it chunky? A few pulses will do. Prefer it smoother? Keep at it a bit longer.
5. The Main Event: Add the sriracha jackfruit, beans, and corn. This is when your kitchen starts smelling like a vegan bistro.
6. Finishing Touches: A little sugar to balance the flavors, and some extra spices if you’re feeling adventurous. Let it simmer, and the flavors will start to marry beautifully.

Serving Suggestions

Ladle your vibrant chili into bowls, and if you’re feeling fancy, top it with avocado, diced red onion, and vegan cheddar shreds. Each spoonful is a hug for your taste buds, a blend of spicy, sweet, and savory that makes this dish unforgettable.

Why This Recipe?

This Sriracha Jackfruit and Sweet Potato Chili is more than just a meal; it’s a statement. It says you can have a hearty, comforting, and quick plant-based meal without the fuss. It’s a testament to the ease and joy of vegan cooking, showcasing how simple ingredients can come together to create something truly special.

So, there you have it, friends. A chili recipe that’s easy to make, delightful to eat, and sure to warm you from the inside out. Whether it’s a chilly evening or you’re just in need of some culinary comfort, this dish is here to make your day better. Happy cooking!

For more easy delicious vegan dinners like this one, try my 20-minute Vegan Hot Pot or my Vegan Greek Meatballs!

Pin the photo below to save this recipe for later!

Sriracha Jackfruit Chili

 

Save Print

Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

Author: Carrots and Flowers

Recipe type: Main, Soup

Cuisine: Vegan, American

Serves: 6-8 servings

Ingredients

• ¼ cup olive oil
• 2 cans Nature’s Charm sriracha jackfruit
• 2 medium yellow onions
• 4-5 cloves garlic
• 4 oz can green chili
• 1 sweet potato
• 1 red pepper
• 1 tbsp sea salt
• 1 tbsp chili powder
• 2 tsp cumin
• pinch allspice
• 2 tbsp tomato paste
• 28 oz can fire roasted tomatoes
• 3 cups vegetable broth
• 2 can kidney beans, drained
• 1 can corn, drained
• 2-3 tsp sugar to balance flavors
• 
  
• Optional for serving
• Avocado
• Vegan cheddar shreds

Instructions

1. Add the olive oil to a large pot over medium low heat. Caramelize the onion with the green chilis and garlic for 15 minutes, stirring every minute or so. Add the sweet potato and red pepper. Add the spices, tomato paste, fire roasted tomatoes, and broth. Simmer until the sweet potatoes are soft.
2. Use an immersion blender, blend the chili base in a few pulses until it’s partially smooth, partially chunky. (Or blend ½ the chili base in a regular blender and put it back in the pot.)
3. Break up the sriracha jackfruit in the can with a spoon then add it to the chili. Add the beans, jackfruit, and corn to the pot. Stir in the sugar. Taste and adjust seasonings, adding more spices as needed. If the flavor is tangy from the tomatoes, balance it with a bit more olive oil. Reduce the heat to low and simmer for another 20-30 minutes for the flavors to meld.
4. Serve the chili in bowls, topped with avocado, red onion, and vegan cheddar shreds if desired.

3.5.3226