Vegan Mango Black Bean Chili

March 11, 2020
This chili was inspired by one of my favorite flavors of salsa—mango and black bean. I wanted something more substantial than salsa to eat so I added a can of diced tomatoes and some spice, and a simple salsa was easily transformed into a warming chili. The addition of fresh mango and lime juice adds a nice tropical twist to a standard bowl of chili. The sweetness of the mango adds a perfect balance to the chili spice. This chili is packed with fiber, protein, and vitamin C, making it a great immune booster. You can enjoy a bowl of this chili on its own or you could use it to pair with a side of rice, melt some vegan cheese on top, or serve it with a side of cornbread or tortilla chips. This recipe can easily be doubled or tripled if you want to make a larger batch to bring to a potluck or a party.
vegan mango black bean chili

Vegan Mango Black Bean Chili

Recipe Type: Soups and Stews
utensils YIELDS serves 2-3
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  • 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
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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


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Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.

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