Last Updated on December 17, 2024 by Christin Gillespie

This Vegan White Bean Jackfruit Chili is the perfect healthy and cozy recipe to nourish with on a chilly day. Protein-rich white beans, shredded jackfruit, sautéed veggies, and spices, all get coated in a rich cashew cream. It’s a one pot recipe that is ready in 30 minutes and will to warm you right up!

Chili season has officially started in my apartment and this Vegan White Bean Jackfruit Chili is top-notch.

I’m sure you’ve heard of white chicken chili right?! Well, I’m veganizing things & swapping the bird for some shredded jackfruit. Not to worry though, it’s still super yummy.

Along with the shredded jackfruit, comes the  protein-rich beans, sauteed veggies, smoky spices, and the secret ingredient…cashew cream. If you’ve never incorporated cashew cream into your chili before, you’re in for a real treat.

Cashew cream not only helps to thicken the chili, but it also provides a creaminess that is unmatched. But we don’t stop there. After incorporating the cashew cream, the option to blend half of the chili is available. Although this step is optional, it truly ups the ante to this vegan chili recipe. But don’t get too blender crazy, because you’ll end up with pureed chili. Just a few light pulses with your immersion blender and you’re good.

I could go on and on with how incredible this healthy vegan chili recipe is, but I’ll leave you to it to continue reading the post and to get cooking.

Why You’ll Love This Healthy Vegan White Chili Recipe

• Quick & Easy: This vegan chili recipe comes together in 30 minutes & requires one-pot.
• A Delicious Twist on the Classic: Even though this recipe doesn’t include the typical chili ingredients, it will still have you feeling satisfied.
• Great for Meal Prep: This Vegan White Bean Jackfruit Chili recipe stores well in the fridge, making it a perfect healthy recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic Jackfruit: You want to look for organic young green jackfruit in brine. 
• Organic White Beans: The beans are the staple for this chili and they’re full of healthy fats + plant-based protein. I used organic great northern beans for this chili recipe, but another variety of white bean will work, such as cannellini or navy beans.
• Organic Onion: A staple for any chili! I used a medium yellow onion, but use what you have on hand!
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Green Bell Pepper: For a pop of color, while boosting the nutritional content of this chili recipe.
• Organic Celery: Adds the perfect crunch to the chili. If you can’t stand celery, I recommend still adding it, but when the blending option becomes available, transfer as many celery bits as you can to the high-speed blender.
• Organic Low-Sodium Vegetable Broth: Any broth truly works and even water, if you’re in a pinch!
• Organic Spices: Chili powder, ground cumin, dried oregano, sea salt, and black pepper, are the spices used to season this vegan chili. 
• Cashew Cream: The secret ingredient to make this chili extra thick and creamy. 
• Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures. If you don’t have avocado oil, just add a splash of filtered water or vegetable broth while cooking the vegetables.
• Organic Avocado: For topping of course! Dice it, slice it, or mash it. I personally like to slice and chill the avocado in the fridge, because the chilled avocado will cool the hot chili down. 
• Organic Cilantro: Fresh cilantro adds brightness & that authentic chili flavor that you can’t beat!

How To Make

1. Sauté Onion & Garlic. In a large pot, heat the avocado oil on medium-high heat. Add the chopped onion, celery, and minced garlic and let cook for 3 minutes. Add the diced bell pepper and cook for another 3 minutes. 
2. Stir in the Spices. Add in the spices and cook for 1 minute, or until fragrant. If the pot is drying out, add a bit more water, as needed.
3. Add Beans & Broth. Stir in the white beans and low-sodium vegetable broth or water.
4. Cook. Bring to a light boil, then reduce the heat to medium-low and let cook for 15 minutes uncovered, stirring every so often.
5. Cashew Cream. While the chili is cooking, prepare the cashew cream. Add the cashews and spring water to a high-speed blender. Blend on high until smooth. 
6. Combine. Once the chili has cooked, pour in the cashew cream and stir for a minute. 
7. Blend. For extra-thick chili, pulse with an immersion blender in the pot a couple times. You can also remove a few scoops of chili, and add it to a high-speed blender. Blend until smooth then pour back into the pot and mix together. 
8. Add Jackfruit. Finally, stir in the shredded jackfruit and cook for 2 – 3 minutes.
9. Serve. Ladle into bowls. Top with chilled avocado and fresh cilantro, if desired. Enjoy!

Tips for Making this Vegan Chili Perfectly

• Organic Beans: I used organic great northern beans for this chili recipe, but another variety of white bean will work, such as cannellini or navy beans. 
• Blending Chili: Although this step is completely optional, I highly recommend it. Blending about a third of the chili takes this white bean chili to the next level. It creates the perfect amount of thickness and heartiness!  
• Soak Cashews: Be sure to soak your organic raw cashews in hot filtered water for about 10 minutes to soften. This ensures that the cashew cream is creamy and smooth.
• Organic Spices: Wanting to crank up the heat to your chili? Add some organic cayenne pepper or organic chipotle pepper. I would start with ¼ teaspoon & to use with caution, because it’s spicy! And if you’re feeling adventurous, swap the green bell pepper with fresh organic jalapeños.
• Organic Toppings: Don’t forget them! Top with your favorites. I love chilled avocado and fresh cilantro!

Storing & Reheating

As mentioned above, this healthy Vegan White Bean Jackfruit Chili recipe is perfect for leftovers & meal prep! 

Fridge Storage. Transfer to an air-tight glass container & refrigerate for 4 – 5 days.

Reheating. To reheat, transfer the chili to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.

More Healthy Vegan Chili Recipes You’ll Love

• Vegan Butternut Squash & White Bean Chili
• Classic Vegan Chili
• Vegan White Bean Chili
• Sweet Potato & Black Bean Quinoa Chili

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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