YIELDS
serves 2-3
PREP TIME
COOK TIME
TOTAL TIME
- 2 tbsp olive oil
- 2/3 cup diced red onion
- 1 cup diced red pepper
- 1 minced jalapeño
- 2 tsp minced garlic
- 1 cubed mango
- 2 tsp chili powder
- 1 1/2 tsp cumin
- 1 1/2 tsp paprika
- 1 tsp brown sugar
- 2 tsp tomato paste
- 2 tbsp water
- 1 15 oz can black beans
- 1 14 oz can diced tomatoes
- 1 tsp Worcestershire sauce
- 1 tbsp dried cilantro
- juice from 1 lime
- to taste salt & pepper
- scallions, to top
Directions
1. Add the olive oil to a large pot over medium heat.
2. Add the onion, pepper, jalapeño, and garlic and sauté for a couple minutes, until they begin to soften.
3. Add the mango, chili powder, cumin, paprika, and brown sugar and mix well. Let cook for a minute or two.
4. Add the tomato paste an water and stir until combined.
5. Add the black beans, diced tomatoes, and Worcestershire sauce. Stir. Season with salt and pepper to taste.
6. Bring to a boil and reduce to a simmer. Let cook for about 20 minutes, until the flavors infuse.
7. Remove from heat and stir in the cilantro and lime juice.
8. Top with scallions to serve.
Also by Lauren: Vegan Cherry Chocolate Chunk Bars
Vegan Cranberry Rosemary Focaccia Bread
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Photo: Lauren Sacerdote
