Jackfruit Pumpkin Slow Cooker Chili

This Jackfruit Pumpkin Chili is the perfect slow cooker fall dinner! The recipe is vegan, jackfruit is a great meat substitute!

Slow cooker season is upon us. Lately we’ve been having a lot of cool, rainy days that are perfect for slow cooker meals! It’s also pumpkin season so…

Until recently I had heard of Jackfruit, but I don’t think I have ever had it and I definitely had not ever cooked with it. Jackfruit is the largest tree-borne fruit in the same family as figs. It is commonly seen in Southeast Asian cooking and is often used in sweets like custards and cakes.

Earlier this year I saw Lindsay at The Toasted Pine Nut use it in a burrito bowl recipe.I was amazed at how much the texture resembled that of pulled pork or shredded chicken and I knew I had to get my hands on some! I found canned jackfruit at Trader Joe’s and started experimenting.

Just like a meat would in chili, jackfruit will take on the flavors of what you cook it in. It doesn’t have a strong flavor on it’s own, it has a hint to sweetness, but it’s really the texture that makes it great in this recipe. Once you slow cook it it will easy pull apart just like slow cooked meat would.

For a fall feel I made this jackfruit chili with a sweet pumpkin chili sauce. It’s a set-it and forget-it dish that you can prep the night before and turn on before leaving for work. It cooks on high for 6 hours, so you can start it before leaving in the morning and then it will stay warm once it switches off until you are ready to eat it 8-10 hours later.

I paired this dish with Trader Joe’s Harvest Grain Blend  just like I did this Vegan Apple Chickpea Coconut Curry . If you haven’t tried it yet you are missing out! It’s definitely my favorite TJ’s find this fall! 

For other serving ideas consider rice or corn bread!


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Jackfruit Pumpkin Chili

  • Author: Sprinkles & Sea Salt


This Jackfruit Pumpkin Chili is the perfect slow cooker fall dinner! The recipe is vegan, jackfruit is a great meat substitute!



2 20oz cans green jackfruit, drained

1 15oz can pumpkin puree

1 15oz can diced tomatoes

1 cup white onion, chopped small

2 cloves garlic, crushed

1/2 cup dark brown sugar

1 tsp sea salt

1/2 tsp ground cumin

1 tbsp chili powder

1 tsp pumpkin pie spice

1 cup black beans

1/2 cup white beans


Add jackfruit, pumpkin and tomatoes to the bowl of a slow cooker

Stir in onions and garlic

In a small bowl mix together brown sugar, sea salt, cumin, chili powder and pumpkin pie spice

Add spice mixture to slow cooker, mix until fully incorporated

Cook on high for 6 hours

Using a fork, shred jackfruit

Mix in black and white beans

Serve over rice, grains or with corn bread

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