This mango black bean chili is a delicious sweet & spicy take on classic chili! With hearty beans, fresh vegetables, and mango this meatless chili is a easy & healthy dinner!
Let me tell you, adding fresh mango to chili is a little bit of a game-changer! I love savory mango recipes, and was inspired my the combination of mango black bean salsa. This chili brings amazing flavors and a little heat. Great to make for game day, a potluck, or a easy weeknight meal.
I love throwing mangoes into savory dishes (helloooo Thai Mango Coconut Curry!) and it works perfectly in chili. It has fantastically fresh flavors, a little heat, and is packed with protein.
What’s In This Chili?
- Sweet ripe mangoes
- Cooked black beans
- Coconut oil
- Onion & garlic
- Bell pepper
- Diced tomatoes
- Vegetable Stock
- Spices: Chili Powder, Cumin, Oregano, Paptrka, Crushed Red Pepper Flakes for heat
- Cilantro & lime for topping!
This chili is great to meal prep for a week’s worth of lunches. Also easy to make ahead for a party, brunch, or potluck. I garnished mine with cilantro and some lime juice, but you can add tortilla chips, chopped onions, sour cream, or serve over macaroni noodles for a little chili mac action.
How Do I Make Mango Black Bean Chili?
- In a large pot, heat the coconut oil over low heat. Add the onions and garlic and saute for 5 minutes until the veggies begone to soften.
- Add the bell pepper, mango, black beans, diced tomatoes, vegetable stock, chili powder, cumin, oregano, paprika, and crushed red pepper flakes. Bring Tina boil, the reduce to a simmer, and cook for about 30 minutes over low heat, stirring occasionally.
- Before serving, stir in the cilantro and salt and pepper.
- Garnish with extra mango, cilantro, and red onion. Enjoy!
Other recipes with Black Beans we love!
Spicy Black Beans in the Instant Pot (Vegan, Gluten Free, Dairy Free)
Coconut Black Bean Soup (Pantry Staple, Vegan, Gluten Free)
Sheet Pan Breakfast Burritos (Vegetarian, Meal Prep, High Protein)
Rainbow Quinoa Salad (Vegan, Gluten Free)
Veggie Burgers in Paradise (Vegan, Gluten Free, Party Recipe)
As always, if you make this vegan mango black bean chili be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Mango Black Bean Chili (Vegan, Gluten Free, Dairy Free)
Ingredients
- 2 tablespoons coconut oil
- 1 red onion diced
- 3 cloves garlic minced
- 3 bell peppers diced
- 1 mango peeled and diced
- 2 14 ounce cans black beans, drained and rinsed (or alternatively, 3 cups cooked black beans)
- 1 13.5 ounce can diced tomatoes, with the juice
- 8 cups vegetable stock or water
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes omit if you don't like spice
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- In a large pot, heat the coconut oil over low heat. Add the onions and garlic and saute for 5 minutes until the veggies begone to soften.
- Add the bell pepper, mango, black beans, diced tomatoes, vegetable stock, chili powder, cumin, oregano, paprika, and crushed red pepper flakes. Bring Tina boil, the reduce to a simmer, and cook for about 30 minutes over low heat, stirring occasionally.
- Before serving, stir in the cilantro and salt and pepper.
- Garnish with extra mango, cilantro, and red onion. Enjoy!
