Mango Black Bean Chili

Chili is a huge cold-weather favorite, and vegan varieties continue to grow in popularity. Not just for vegans, but for many who are flexitarians. The mango in this recipe imparts its signature sweetness. Alex and Sonja say the allspice and squeeze of lime kick this Mango Black Bean Chili up a notch!

Mango Black Bean Chili

Prep Time

15 minutes

Cook Time

25 minutes

Serves

6 people

This recipe for Mango Black Bean Chili was created by Sonja and Alex Overhiser, from A Couple Cooks, for our friends at the National Mango Board.

Sonja and Alex are a writer and photographer, who have a passion for cooking. They’re the authors of Pretty Simple Cooking and their website is full of vegetarian recipes. Be sure to check them out!

Chili is a huge cold-weather favorite, and vegan varieties continue to grow in popularity. Not just for vegans, but for many who are flexitarians. The mango in this recipe imparts its signature sweetness. Alex and Sonja say the allspice and squeeze of lime kick this Mango Black Bean Chili up a notch!

It’s a perfect addition to your game-day offerings or anytime you’re craving chili.

Ingredients

  • 1-1/2 cups (approximately 3/4 cup dry) cooked quinoa
  • 1 large yellow onion
  • 1 green pepper
  • 4 garlic cloves
  • 2 (15-ounce cans) black beans
  • 1/2 cup chopped cilantro
  • 3 (2-1/2 cups diced, plus garnish) mangos - we use the Keitt variety
  • 2 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 (6-ounce can) tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon allspice
  • 1 (28-ounce) can crushed fire roasted tomatoes
  • 1 (28-ounce can) diced fire roasted tomatoes
  • 1-1/2 teaspoons Kosher salt
  • For garnish lime wedges

Preparation

  • 1 Place 3/4 cup quinoa in a saucepan with 1-1/2 cups water. Bring to a boil, then reduce the heat to very low.
  • 2 Cover the pot, and simmer where the water is just bubbling for about 15-20 minutes until the water has been completely absorbed (check by pulling back the quinoa with a fork to see if water remains).
  • 3 Turn off the heat and let sit covered to steam for 5 minutes.
  • 4 Meanwhile, dice onion and green pepper. Mince garlic, drain and rinse beans, roughly chop cilantro.
  • 5 Dice mango into chunks. Measure out 2-1/2 cups for the chili, then small dice the rest for the garnish.
  • 6 In a large pot or Dutch oven, heat 2 tablespoons olive oil, then saute onion for 5 minutes over medium-high heat.
  • 7 Add garlic and green pepper and saute about 5 minutes.
  • 8 Stir in Worcestershire sauce, tomato paste, chili powder, cumin, and allspice, and cook for 2 minutes, stirring constantly so that the mixture does not stick to the bottom of the pot.
  • 9 Add black beans, tomatoes, chopped cilantro, kosher salt, and 1-1/2 cups cooked quinoa (reserve remainder for future use).
  • 10 Pour in 2 cups water.
  • 11 Bring to a boil, then simmer on low for 15 minutes.
  • 12 Stir in diced mango and remove from heat.
  • 13 Serve warm, topped with reserved mango garnish and a squeeze of lime juice. If desired, garnish with sour cream or for vegan, cashew cream or nacho cheese.

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