What do you do when you need to use up the veggies in your fridge, you’re a little sick of rice/noodle-and-veg dishes, and it’s 90˚ out? Make chili!
Heh. Maybe it wasn’t the most obvious choice for a hot summer day, but it worked with what we had in the fridge. Steven whipped this sucker up on the fly and it was ready when I got home from work — always a treat! He used black beans, red pepper, a shallot, corn, and jackfruit, along with the standard tomato base. He also added some chipotle peppers, giving it quite an unexpected kick. (So much for my resolution to avoid super-spicy foods!) But you can’t really complain when someone is cooking for you., right? Plus, we had a bit of leftover cheesy sauce, which we mixed in to temper the spice. (Not pictured because it was not very visually appealing.)
Do you have a favorite chili recipe or do you always wing it? I usually make it up as I go, but when I want a tried and true recipe, I go for my smoky black bean chili. It’s one of my favorites!
4 thoughts on “Jackfruit Chipotle Chili | VeganMoFo 2019 Day Twenty-One”
Chili is a great idea! At least you don’t have to turn the oven on.
I usually just wing it with chili if I’m making it, but I think I need to find a good recipe, too. Just like sometimes I just wing soup but sometimes I want something more specific, I think at times I would want something more predictable than winging it.
In the end, I think most of the chili I eat is canned, though.
That’s a good point! Stove > oven.
Do you have a favorite canned chili? I used to really like the Trader Joe’s, but TJ’s moved and now we don’t have one close by. :( I think theirs might just be a rebranded version of Amy’s, though.
I always make chili in the summer because it is so good at cleaning out the fridge of random produce.
I always use How It All Vegan’s chili recipe as a template. I always deviate from it, but it has a good portion of beans to tomatoes to liquid.
I don’t think I’ve tried that one — thanks for the tip!