When wanting to warm up with a comforting soup, this is a crowd pleaser! Only the chef will know for sure that it is vegan!
PREP TIME: 15 minutes
COOK TIME: 20 minutes
Jackfruit makes for a good, natural meat substitute, and adds more whole plants which we can never get enough of. The texture is similar to meat, and it absorbs the flavors it is cooked in. The chili will taste just as good. This recipe uses ancho chili pepper, which is sweeter and milder than chili powder.
Turn on Instant Pot on sauté mode, add oil and sauté onions until translucent, about 2 minutes.
Stir in carrots, garlic, and mushrooms and continue to sauté for 4 minutes. Lightly season with salt and black pepper.
Add canned tomatoes (*if using “plain” diced or crushed tomatoes, then double the garlic cloves and add ½ Tbsp of basil and oregano; **if you do not have fire roasted tomatoes, then use smoked paprika), the green chilis, the spices (***if you don’t have ancho chili powder, you can substitute half the amount of chipotle chili powder for it is hotter), and the peanut butter and blend together.
Add the beans and jackfruit, and stir to combine. Add a bay leaf in the center. Set pressure cooker for high pressure 8 minutes. (The Instant Pot may take 15–20 minutes to come to pressure before it starts counting down.)
Once done, manual release and give it a minute to cool. Remove the bay leaf and taste to see if needs more salt. Garnish the bowl with fresh cilantro and enjoy!
The LORD’s loving kindnesses indeed shall never cease, for His compassions never fail. They are new every morning; great is Your faithfulness. Lamentations 3: 22-23