Vegan White Bean Chili with Jackfruit

Updated: May 9, 2021

My veganized white bean chili is a variety of beans, vegan sausage, tender jackfruit chunks and vegetables that combine for a hearty experience that will have you salivating for more! This nourishing dish can easily be made in a big pot over the stove or a crockpot overnight depending on how you like to make it and how fast you want to eat it!



  • Cut 3 of the 4 links of the Mexican chipotle vegetarian sausage and slice into uniformed pieces. Once cut, place in hot skillet to cook. For more heartiness, cut all 4 links! Approx.10 minutes.

  • In a 6-quart Dutch oven over medium heat, sauté the diced onions, sliced celery, sliced portabella mushrooms in 4 tbsp of the Unsalted Vegetable Stock. Cook the vegetables until they have softened and the onions look slightly translucent. Approx. 10 minutes.

  • Add cooked vegetation sausage to sautéed vegetables.

  • Add 4 cloves of minced garlic, 1 tbsp. Italian seasonings, 1 tbsp. of Complete Seasoning, 2 tsp smoked paprika, 1 tbsp. garlic powder, 1/4 tsp chili flakes, 1/2 tsp salt, and 1/2 tsp black pepper.

  • Add 4 cups of vegetable broth, 3 cans of beans, and 2 cans of jackfruit. Bring the stew to a low simmer and then reduce the heat to medium. Let it cook for about 20 minutes or until the jackfruit is tender and easy to break apart.

  • After 20 minutes, check to see if jackfruit is tender by pressing against the pot to see if it will break a part. if still hard, let cook for another 5 minutes.

  • Add whole bag of vegan mozzarella and vegan sour cream.

  • Add approximately 4 oz of fresh spinach or whole bag to taste.

  • Garnish each bowl with a sprinkle of chili flakes and chopped green onions.

NOTE: Beans can be substituted with black eye peas, pinto beans, etc. I typically add a different bean for each can for variety.

If you post a picture on Instagram, tag @AllCharlesMoss and use the hashtag #CharmoVeganized so I can see what you made!

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