Veggie Thumper € © 2017

White Bean Jackfruit Verde Chili

 

White Bean Jackfruit Verde Chili 

 

 Baby its cold outside, but the crock-pot is fired up and the house is smellin’ legit! So why not warm up from the inside out with a light yet satisfying soup packed with flavor and nutrients! Bam ‘cause that’s how Thumper rolls!  With that stated lets get to the business, I’m going to enlighten you to a soup White bean Verde soup but with a Veggie Thumper twist of course! Jackfruit! Have you heard of it? If not here is a link with a bit of info for you about this fabulous fruit that is also an amazing meat substitute. This  fruit has opened the This  fruit has opened the flood gate to many of my creations lately.

 

 

 

 

http://www.naturespride.eu/our-products/product-detail/jackfruit/

 

 

 

 

 

 

 Pictured is the whole fruit, which I do not use for cooking, it is sweet unlike the young jackfruit in water or brine which is much less so. 

 

 

Note * indicates where ingredient can be found at least in Des Moines Iowa.  Campbell’s Nutrition,  Whole Foods or any health food store should carry these items

 

The Herdez brand salsa is available at Whole Foods or most Mexican food stores

 

The Jackfruit in a jar is available at the Lucky Dragon 2 or most Asian market

 

 

 

Serves 10-12 or you can freeze or do like me and make extra for leftovers 

 

 

Prep time is half hour 

 

cook time is about 7 hours on high in the crock-pot

 

 

Goodie list-

 

3 -C dried White Northern or Navy beans pre-soaked and added to the crock-pot (maybe 2 1/2 32oz Jars)

 

1 ½ c. dried French black lentils (*available at Campbell’s Nutrition in the bulk bins or Whole Foods)

 

5 –C. veggie broth I use plain water and add two of the *Rapunzel herb vegan bullion cubes) I also add a *Kombu sea kelp to every bean that goes into the crock-pot)

 

 

 

2 -16 oz. Jars Verde Salsa I dig the Herdez brand or Verde of your choice

 

1-can hot or mile green chilies

 

2 medium onions finely chopped (food processor)

 

4 cloves of garlic finely minced

 

2 Green Peppers diced

 

1 Jalapeno or Serrano pepper  (optional, I like my food like I like my weather, hot)

 

2 TBSP Lime Juice 

 

 

 

 

Add all da business listed above to the crock-pot

 

 

 

1 Jar Jackfruit

 

Halfway through cooking 1 jar of Jackfruit drain and rinse in water then I soak again in water and spice mix drain and either chop or add to the food processor and give a few short pulses so it is little pieces add to the crock pot ½ way through the cooking period

 

Or you can add it in at the end if you are cooking ahead for the next day.

 

Make sure you rinse soak and rinse the jackfruit again if it has been in brine this will take the salt content almost completely away.

 

 

 

 Next up the flavor maker spice list- I add the spices the last 45 minutes of cooking so they don’t loose their flavors from the heat

 

3 TBSP. Cumin

 

1 TBSP. Coriander

 

1 TBSP Paprika

 

½ TBSP All seasoning salt (optional)

 

1 tsp. Cayenne Pepper (optional)

 

I also added (some chili flakes)

 

Cracked Black pepper to taste

 

 

 

1 package of Maria and Ricardo flour tortillas. Spray each tortilla lightly with olive oil on both sides and then roll all eight together like a big ole burrito and then slice thinly and spread on a cookie sheet. Cook on 350 degrees for 25-30 minutes or until crispy turning half way through to aid in even cooking.

 

 

 

Top with the tortilla strips, Cilantro, Green onion, lime juice (optional Sour cream and cheddar jack mix cheese) 

 

 

 

Enjoy! Peace 

 

 

 

 

Save

Please reload

Recent Posts

September 4, 2017

May 3, 2017

May 2, 2017

Please reload

Archive
Please reload

0

MY CART