Chili- the only one you will ever need

This is the only chili recipe you will ever need.

What is it about Chili that makes it so compelling, yet it is not always the prettiest of looking soups, and somehow it's one of the favorites!?! Everyone has their own recipe and set of secret ingredients. After all, how many chicken noodle soup cook-offs do you hear about?

You can go Vegan with Jack Fruit or do the meat thing and add meat. As far as the beans are concerned, you can skip them but this recipe it is worth keeping them. Adjust the heat as needed. I like a bite of heat to mine so naturally I increase the seasonings. What is listed on the recipe has some heat but is palatable and well like by those who like it mild.


Prep Time: 4:00 | Cook Time: 0:30 | Total Time: 4:30


  • 2 7 ounce pouches shredded jack fruit-if making vegan or vegetarian, or 1 pound of meat of choice
  • 3 tablespoons olive oil
  • 1 diced yellow onion
  • 1 pound red or kidney beans
  • 0.5 teaspoon chipotle powder
  • 0.5 teaspoon paprika
  • 0.5 teaspoon ancho chili powder
  • 0.5 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 2 32 ounce container vegetable broth for vegan or vegetarian or stock or broth of choice
  • 3-6 cups water- enough to cover beans with about 3 inches of water
  • 2 14.5 ounce can diced tomatoes
  • 1-2 15 ounce can tomato sauce
  • 1 36 ounce container pumpkin puree


  1. Combine one pound of red beans/kidney beans into a large stock pot , 1 container of broth/stock of choice, and remaining amount in water making sure that the beans are completely submerged with about 3 inches of water above the level of the beans. Soak beans for 4 hours over low heat stirring occasionally with the lid. Cook beans to desired softness

  2. In a 6 quart roaster or crock pot put in two packages of 7 oz size organic young Jackfruit meatless alternative the unseasoned and shredded kind,Saute the two packages of Jackfruit, approximately one tablespoon of olive oil, diced onion, and salt.

  3. Saute until onions are opaque. Throughout the sauteing process you may need to add another teaspoon or tablespoon of olive oil. Depending on your Crock-Pot, roaster or large dutch oven this may take up to 10 minutes. Stirring covering the lid for a few minutes and stirring again.

  4. Once the onions have turned opaque add in one half teaspoon full of chipotle powder, ancho chili powder, paprika, and dried garlic. Cook until aromatic this takes about a minute or when you can smell the seasonings.

  5. Add pumpkin puree. Combine well.

  6. Add 2 cans diced tomatoes, 1-2 cans tomato sauce (depends on how much tomato flavor you like), and your choice of stock, and chili powder.

  7. reduce heat on your Crock-Pot, roaster, dutch oven or over the stove too low to medium heat and allow to cook for approximately 30 minutes.

Recipe Notes

Substitute the Jackfruit with 1 pound of you favorite chili meat and follow the recipe as directed.

The amount of the seasonings are a minimum amount to start with. The heat is low to medium with this recipe. You can add more for desired heat amount.

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