Food / Main Dishes / Vegetarian

Smokey Slow Cooker Pulled Jackfruit Chili

Smokey Slow Cooker Pulled Jackfruit Chili | Killing Thyme


Ever heard of it?

It’s new to me too, don’t worry — but it sure makes a great meat substitute and it’s a fab source of dietary fiber. High five. o/

If you look up jackfruit, you’ll see images of something that might resemble an oversized plague-stricken coconut covered in moss. (Don’t panic — you’ll be buying it in a can, so don’t go on a mission to find the proper tools to crack it open — none of us need that kind of hassle in our lives.) This gem is native to parts of South and Southeast Asia. Despite the fact that it’s described as sweet and fruity (it’s often compared to a combination of apple, mango, pineapple and banana), it works really well in savory dishes as a meat substitute — especially as pulled or shredded meats — as long as you buy it in water, not syrup or brine. You should be able to easily find cans of this good stuff at your local Asian market. Ripe jackfruit in syrup is tasty and all, but it’s sweet and kept for desserts.

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Here’s a glimpse at my slow cooker after I pulled and added the jackfruit. I dare you to tell me that doesn’t resemble pulled poultry!

Smokey Slow Cooker Pulled Jackfruit Chili | Killing Thyme

I have yet to replicate a pulled pork sandwich with jackfruit — which is a popular thing to do — but from what I’ve read, the longer you cook jackfruit in a skillet, the chewier and more meat-like it gets. Slow cooking it for four hours in my chili kept it super tender, but I’ll keep you posted as I play around with this new and exciting gem.

But in the meantime, you need this shiz in your life.

Smokey Slow Cooker Pulled Jackfruit Chili

Smokey Slow Cooker Pulled Jackfruit Chili | Killing Thyme

Smokey Slow Cooker Pulled Jackfruit Chili | Killing Thyme

Smokey Slow Cooker Pulled Jackfruit Chili | Killing Thyme

If you’re looking for more vegetarian chili goodness, check out my Easy Slow Cooker Vegetarian Chili mixed with my Homemade Chili + Taco Seasoning (if you haven’t ditched those seasoning packets yet, what are you waiting for?)



Smokey Slow Cooker Pulled Jackfruit Chili

Pulled jackfruit brings the essence of tender pulled chicken to this smokey belly-warming vegetarian chili.
Author Killing Thyme


  • 18 oz black beans drained and rinsed if from can,
  • 18 oz kidney beans drained and rinsed if from can,
  • 18 oz cannellini beans drained and rinsed if from can,
  • 1/2 red onion diced
  • 5 oz mushrooms diced
  • 2 20 oz cans of young green jackfruit in water (not syrup or brine) drained and rinsed
  • 2 28 oz can of Ro*tel Original Diced Tomatoes and Green Chilis drained
  • Homemade smokey chilil seasoning recipe below


  • Plain Greek yogurt
  • Thinly sliced scallions
  • Grated cheddar cheese

Homemade Smokey Chili Seasoning:

  • 2 TBSP chili powder
  • 1.5 TBSP garlic powder
  • 1.5 tsp onion powder
  • 2 tsps crushed red pepper flakes less if you'd prefer no heat
  • 1.5 tsps dried oregano
  • 1 tsp smoked paprika
  • 1 tsp chipotle chili powder
  • 3 tsp ground cumin
  • 2 tsp kosher salt
  • 2 tsp cracked black pepper


  • Mix all of the contents for the homemade smokey chili seasoning together until perfectly blended. Set aside.
  • Place all of the chili ingredients into the slow cooker.
  • Dump the chili seasoning into the slow cooker and mix well to blend.
  • Keep the slow cooker on high for 3-4 hours or on low for 6-8 hours.
  • Serve and garnish with optional garnishes.


  • […] Smokey Slow Cooker Pulled Jackfruit Chilli from Killing Thyme – Another unique homemade chilli, this recipe features young green jackfruit. […]

  • JW
    April 24, 2019 at 5:59 am

    Hello! What size is your slow cooker? Did you drain your jackfruit or did you chuck in the water too? Cheers!

    • Killing Thyme
      April 24, 2019 at 10:28 am

      Hi JW!

      We have an 8 quart slow cooker.
      And yes, definitely drain the water. I’ll edit my recipe card to indicate that. It looks like I was so concerned bout telling people to avoid syrup or brine that I forgot to mention the draining part. Thanks so much for bringing that to my attention :)

      • Lisa
        November 18, 2019 at 6:58 pm

        I made this and it was delicious but way too spicy and I left out the red pepper flakes how can I make it less spicy?

        • Jw
          November 19, 2019 at 5:59 pm

          I learned the hard way that not all chili powder is created equal. I live in NZ and our chili powder is the real deal; not cut with other things like in other parts of the world. I would try cutting back the chili powder by a lot – like only use 25% of what’s called for and go from there. That has worked for me to cut the heat.

          • Killing Thyme
            November 20, 2019 at 9:53 am

            Thanks for the tip, JW! I had no idea this was the case with chili powder. Something I’m going to take into account when developing recipes from here on forth. Happy you were here to give us this info!

        • Killing Thyme
          November 20, 2019 at 9:52 am

          Hi Lisa! So sorry this ended up being really spicy. None of the ingredients as I know them, other than the chili flakes, add an incredible amount of heat. But! Like JW has mentioned, chili powder isn’t created equal from country to country. I didn’t realize this! So that is definitely something to take into account.

  • […] Source […]

  • Korean BBQ Jackfruit Sliders - Killing Thyme
    August 30, 2017 at 10:42 am

    […] has become a bit of a big deal over the past year, and for good reason. Late last year I made this Smokey Slow Cooker Pulled Jackfruit Chili and that was my first introduction to this meat-disguised fruit; it was […]

  • Britney @ Savour & Shine
    December 16, 2016 at 2:05 pm

    I’m so intrigued! I’ve never tried Jackfruit before, but I’m definitely going to go hunting for it at the grocery store now!

    • Killing Thyme
      December 17, 2016 at 5:35 pm

      Awesome! Please do let me know what you think/what you do with it! It’s such an exciting ingredient :)

  • Amanda Orlando
    December 16, 2016 at 1:07 pm

    I keep coming across jackfruit recipes and thinking wow, it looks EXACTLY like pulled chicken. I must try this! Your recipe sounds delicious

    • Killing Thyme
      December 17, 2016 at 5:34 pm

      Thanks, Amanda! I’m definitely seeing it more and more these days which is great news. I can’t wait to play around with it more and try new things!

  • Amanda from Peppers & Pennies
    December 16, 2016 at 11:41 am

    This is kinda blowing my mind. It looks soooooo much like chicken breast, but it’s plant based! Are we in a Margaret Atwood novel here?

    I also love how you serve your chili. I need it to be smothered in cheese and green onions, too!

    • Killing Thyme
      December 17, 2016 at 5:33 pm

      My mind was totally blown, not gonna lie. I’m really looking forward to trying the jackfruit in a pulled meat sandwich and even in gyoza once I get to that point in my East series! The stuff is unreal!

      And heck yes. All the cheese + scallions. I also love adding some plain greek yogurt in place of sour cream :)

  • Tiffany
    December 16, 2016 at 11:21 am

    I’m totally intrigued by this. I had a jackfruit pulled “pork” sandwich a few years ago because I was so incredibly curious. It was an impressive substitute, and I haven’t seen anything like it since. Bookmarking this recipe for the next time I head to Din Din to shop.

    • Killing Thyme
      December 16, 2016 at 11:27 am

      The “pulled pork” sandwich is next on my list! Ah, how I miss Din Din! I’m sure you’ll find some there. I love that shop.


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