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White Jackfruit Chili

I have been wanting to make a white chili for some time. Usually a white chili uses chicken, instead of chicken I used roasted jackfruit. It turned out perfect.

  • 5 cups vegetable broth + more for sautéing
  • 10 oz. cauliflower rice, frozen, thawed
  • 1 sweet onion, diced
  • 2 tsp garlic, minced
  • 1 can (4 oz.) green chilis, drained
  • 1 can jackfruit, brined, drained, rinsed, roasted
  • 1 tsp oregano, dried
  • 1/2 tsp ground cumin
  • salt and pepper to taste
  • 1 can corn kernels, drained
  • 1 can cannellini beans, rinsed, drained
  • 1/2 c cashew sour cream
  • 2 limes – 1 lime zested and juiced, 1 lime for garnish
  • 1 avocado, sliced, garnish
  • 2 tbsp cilantro, chopped, garnish

In a microwave safe bowl, add the cauliflower rice. Microwave for 4 minutes. Set aside.

In a large Dutch oven sauté the onion, garlic, green chilis, roasted jackfruit, oregano and the salt and pepper. Sauté over medium heat until the onions are translucent.

Using a high speed blender, blend together the cauliflower rice and the vegetable broth. Blend until smooth. I used the smoothie button on my blender, which only takes 50 seconds.

Pour cauliflower mixture into the Dutch oven. Add the corn and the cannellini beans.

Increase heat to medium-high bringing the chili to a simmer. Simmer for 10-15 minutes to thicken the chili.

Turn off heat and add the cashew sour cream and the zest and juice of 1 lime.

Ladle into bowl. Garnish with avocado, cilantro and a lime wedge.

White Jackfruit Chili

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