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Vegetarian White Bean Chili

Vegan White Bean Jackfruit Stew

Vegan white bean jackfruit stew is loaded with beans, vegetables, and tender chunks of jackfruit! This hearty, gluten-free stew is easy to make in one pot and it's ready in less than one hour!
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10 servings
Calories 236kcal


  • Lare Soup Pot or 6-Quart Dutch Oven
  • Stick Blender



  • In a 6-quart dutch oven over medium heat, saute the diced onions, sliced celery, sliced carrots, and sliced mushrooms in 3-4 tbsp of vegetable broth. Cook the vegetables until the onions are translucent and the vegetables start to soften, about 10 minutes.
  • Add 4 cloves of minced garlic, 1 tbsp Italian seasonings, 2 tsp smoked paprika, ¼ tsp chili flakes, ½ tsp salt, and ½ tsp black pepper. Stir to combine and let it cook for 2-3 minutes. 
  • Add 4 cups of vegetable broth, 3 cans of beans, and 2 cans of jackfruit. Bring the stew to a low simmer and then reduce the heat to medium. Let it cook for about 20 minutes or until the jackfruit is tender.
  • Use a wooden spoon to gently push each piece of jackfruit against the side of the pot to break it up into small chunks and shreds. If the jackfruit doesn't break apart easily, let the stew cook for another 5 minutes to continue to soften the jackfruit.
  • (Optional) To make the broth even thicker, use a stick blender to pulse the stew a few times (before you add the spinach) to naturally thicken the broth. If you don't have a stick blender, add one cup of the stew to a small blender and blend it until creamy and then pour it back into the pot.
  • Five to ten minutes before the stew is ready, stir in the frozen spinach and let it cook just until it has fully defrosted so it stays bright green.  
  • Garnish each bowl with a sprinkle of chili flakes and green onions. 


  • Use canned young green jackfruit, not fresh jackfruit for this recipe. Ripe jackfruit is sweet and would not taste good in a savory stew. Rinse the jackfruit for 1-2 minutes to rinse off as much of the brine as possible. 
  • Don't waste time cutting the core off each piece of jackfruit, removing the seeds, or slicing it. If the jackfruit is cooked long enough, it will become tender and soft enough to break up easily with a spoon. The seeds are edible and contain protein, so there's no reason to remove them. 
  • To make the stew broth even thicker, use a stick blender to blend a little bit of the soup to easily thicken the broth and give it a creamy, velvety texture.  
  • Add the spinach to the soup 5-10 minutes before you serve so they stay bright green. If you add the greens too early they will turn a not so pretty dark brown. 
  • Store the leftover jackfruit stew in an airtight container in the fridge for 4-5 days or freeze it for a future meal.


Serving: 1cup | Calories: 236kcal | Carbohydrates: 49g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 587mg | Potassium: 900mg | Fiber: 11g | Sugar: 4g | Vitamin A: 10073IU | Vitamin C: 8mg | Calcium: 197mg | Iron: 4mg