Vegan White Bean Chili with Jackfruit
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!
1 medium red onion diced
3 medium celery stalks sliced
1/2 lb portabella mushrooms sliced
4 garlic cloves minced
2 tsp smoked paprika
1 tbsp Complete Seasoning
1 tbsp Italian Seasoning
1 tbsp garlic powder
1/4 tsp crushed red pepper
1/2 tsp Himalayan pink sea salt
1/2 tsp black pepper
4 cups Unsalted Vegetable Stock
(3) 14 oz cans Bush's Best, Great Northern Beans (rinsed and drained)
(2) 14 oz cans young green jackfruit (rinsed and drained)
8 oz bag fresh spinach
1/4 cup green onions sliced
8 oz bag of Violife mozzarella shreds
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.
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