Vegan White Jackfruit Chili from The Six Vegan Sisters Everyday Cookbook
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By Six Vegan Sisters

This Vegan White Jackfruit Chili recipe is an exclusive from The Six Vegan Sisters Everyday Cookbook: 200 Delicious Recipes for Plant-Based Comfort Food by Six Vegan Sisters (Molly Davis, Emily Letchford and Carrie, Mary-Kate, Hannah and Shannon Lynch)Click here to find out where you can order the book.

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Vegan White Jackfruit Chili from The Six Vegan Sisters Everyday Cookbook

Vegan White Jackfruit Chili (Nut-free option, Soy-free option)

5 from 1 vote
This chili uses jackfruit in place of chicken. If you’ve never had jackfruit before, it’s a fruit that has a meatlike texture and is great for vegan cooking. The resulting chili is hearty and delicious. We love serving it with tortilla chips, Dinner Rolls or with a side of Fries (Baked or Fried) (page 259) and pairing it with a “Chicken Bacon” Ranch Pita.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Author: Six Vegan Sisters
Servings: 8 servings


  • 2 20-oz [566-g] cans young jackfruit in brine
  • 2 tbsp 28 g vegan butter (nut-free and/or soy-free if needed)
  • 1 medium-sized onion chopped (about 1 cup [160 g])
  • 3 cloves garlic peeled and minced, or 1 tbsp (9 g) jarred minced garlic
  • tsp 3 g dried oregano
  • 2 tsp 4 g paprika
  • 1 tbsp 6 g ground cumin
  • 2 tbsp 17 g chili powder
  • cup 41 g all-purpose flour
  • 3 cups 720 ml plain, unsweetened rice milk
  • 2 cups 480 ml vegetable broth
  • 2 15.5-oz [439-g] cans cannellini beans, drained and rinsed
  • 1 14.5-oz [411-g] can diced tomatoes
  • 2 tbsp 30 g canned chopped green chiles
  • cups 204 g frozen corn
  • 2 cups 224 g vegan Mozzarella shreds or store-bought (nut-free and/or soy-free if needed)
  • 2 tsp 12 g salt, plus more to taste
  • ½ tsp freshly ground black pepper plus more to taste
  • Cashew Cream or vegan sour cream nut-free and/or soy-free if needed
  • Dried or chopped fresh parsley


  • Drain and rinse the jackfruit and squeeze out as much water as possible, using a cheesecloth or clean towel. Chop it into small pieces and set aside. 
  • In a large stockpot, melt the butter over medium heat. Add the onion and cook for 5 to 7 minutes, or until translucent. Stir in the jackfruit and cook for another 5 minutes. Stir in the garlic, oregano, paprika, cumin and chili powder and cook for 30 seconds to 1 minute, or until the garlic is fragrant. Stir in the flour until it is well mixed with the vegetables. Slowly pour in the rice milk, stirring constantly. Stir in the vegetable broth, cannellini beans, diced tomatoes, green chiles and corn. Increase the heat to high and bring the chili to a boil, stirring often. Lower the heat to low, bringing the chili to a simmer. Simmer, covered, for 20 minutes, or until thickened, stirring occasionally. 
  • Stir in the cheese until melted, then stir in the salt and pepper, adding more to taste if desired. Serve hot, topped with Cashew Cream and parsley.


Find more recipes by Six Vegan Sisters at @sixvegansisters.
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Vegan White Jackfruit Chili from The Six Vegan Sisters Everyday Cookbook

Reprinted with permission from The Six Vegan Sisters Everyday Cookbook by Molly Davis, Emily Letchford, and Carrie, Mary-Kate, Hannah and Shannon Lynch Page Street Publishing, Co. 2022. Photo credit: Hayden Stinebaugh

The Six Vegan Sisters Everyday Cookbook Cover

Click here to order your copy.

About the Authors

Six Vegan Sisters is a blog and Instagram account founded by Molly Davis, Emily Letchford and Carrie, Mary-Kate, Hannah and Shannon Lynch―a family of sisters who all follow a vegan diet. They have notably been featured by VegNewsThrive magazine, Legends of Change, Plant-Based by Nafsika on A&E, Dr. Oz and many more.

About the Book

In The Six Vegan Sisters Everyday Cookbook: 200 Delicious Recipes for Plant-Based Comfort Food (December 28, 2021, $29.99, Page Street Publishing, Co.), readers will find dependable vegan recipes, complete with more than 200 fuss-free, family-approved and down-right delicious dishes. The sisters behind the popular blog and brand Six Vegan Sisters have pulled out all the stops to bring everyone their favorite recipes to cover every kind of cooking need anyone may have― from weeknight dinners to date nights in, holidays and everything in between. Readers will find themselves, their families, and their guests falling in love with flavor-packed eats like Mom’s Banana Bread, Loaded Breakfast Casserole, and Cookie Dough Dip.

This collection of recipes is perfect for newbies to cooking and skilled chefs that want to add comforting and healthy food to their weekly menu. Beyond fun, exciting recipes readers will also learn to make affordable staples such as vegan cheeses, sauces, meat substitutes and more that will take other meals to the next level. Packed with vibrant full-page photography, this is the ultimate cookbook for simple yet drool-worthy plant-based food that is craved all year long! Readers will no longer have to search the internet for tasty, easy-to-do vegan recipes that everyone in the family will enjoy with The Six Vegan Sisters Everyday Cookbook in their hands.

If you loved this Vegan White Jackfruit Chili, stay tuned for more exclusive recipes from The Six Vegan Sisters Everyday Cookbook

In the meantime, check out these amazing vegan chili recipes:

15 Reasons to Make Vegan Chili at Home Today

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