PP Jackpot (Jackfruit) Chili

Chef: Christen Bummer

Makes: 12 servings

Prep Time: 15 min

Cook Time: 45 min

Total Time: 1 hour

INGREDIENTS

• 2 c onion, chopped (about 1 large)

• ¼ c water

• 4 t dried oregano

• 1 t ground turmeric

• ¼ t black pepper

• ½ t chili powder

• 1 4 oz can mild green chiles (medium for more kick)

• ½ c tomato paste

• 2 15 oz cans diced tomatoes (fire-roasted for more kick)

• 2 15 oz kidney beans, drained and rinsed

• 2 15 oz pinto beans, drained and rinsed

• 1 15 oz chickpeas, drained and rinsed

• 3 T Smoked Hickory Balsamic*

• 1 T stone-ground mustard

• 1 ½ c mild salsa (medium for more kick)

• 4 halves canned pears, chopped

• 1 20 oz can jackfruit, chopped

DIRECTIONS

1. Cook onions in water in a large pot over medium-high heat. Cook onions until almost translucent, then add spices, green chiles and tomato paste.

2. Cook 3-4 minutes, stirring frequently. Add remaining ingredients.

3. Bring to a low boil. Reduce heat and simmer 20-30 minutes.

TIPS

1. *I get my Smoked Hickory Balsamic from www.CaliforniaBalsamic.com, but if you don’t have any on hand and can’t possibly wait a couple of days for the order to come in, you can substitute 2 t hickory flavored liquid smoke pus 2-3 T of your favorite reduced balsamic vinegar. Leave my name, Christin bummer, and you’ll get 2 free samples to try new flavors!
   

Christin Bummer created The Forever Diet 14-Day Reboot Challenge professional yet easy-to-follow video training, coaching, and accountability for people wanting to go vegan or for anyone needing help to stick with a whole food plant-based lifestyle. She is committed to helping people take back control of their own health and rewriting family history. Visit her at Facebook or on Instagram