This mango chili with black beans 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 (hello Thai Mango Coconut Curry!) and it works perfectly in chili. It has fantastically fresh flavors, a little heat, and is packed with protein.
This Black Bean Mango Chili Recipe Is:
- Bright
- Fresh
- Savory
- Filling
- Loaded with Vegetables
- Hearty
- Vegetarian, Gluten Free, Vegan, High Protein
Meal Prep Vegetarian Chili For the Win!
This mango chili recipe is the perfect recipe for healthy homemade meal prep. I am a huge fan of meal prepping, batch cooking, and making recipes ahead. I love the convenience of cooking once and being able to enjoy healthy homemade meals during the week when I don’t have time. There’s a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes.
With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion. Just batch cook, divide into individual containers, and place in the fridge or freezer for later! I also made a list of my favorite meal prep products on Amazon that I use weekly. They make cooking easy peasy.
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What’s In This Chili?
- Mangoes, Bell Peppers, Onion, Garlic – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- Black Beans: Use no salt added or low sodium beans for better flavor and control of the salt in this dish. I only use low or no sodium beans in my recipes. You can always add salt in, but it’s impossible to take out.
- Coconut Oil: I always keep a few jars of this organic coconut oil on hand, it’s great for cooking and baking. If you make your own beauty products, it also makes a fantastic skin moisturizer too!
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans. If you haven’t read about the dangers of consuming foods stored in BPA cans, head over to Nutrition Facts to read more.
- No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
- Chili Powder: for a really nice flavor in this soup- the chili powder isn’t spicy but will give you a rich and bright flavor.
- Smoked Paprika: give an additional depth of flavor to this dish.
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!
More Healthy Black Bean Recipes You’ll 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)
Get the Same Ingredients for this Black Bean Chili with Mangoes
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
As always, if you make this vegan mango black bean chili be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!
Mango Chili with Black Beans
Ingredients
- 2 tablespoons coconut oil
- 1 red onion diced
- 3 cloves garlic minced
- 3 bell pepper diced
- 1 mango peeled and diced
- 2 14 ounce cans black beans, drained and rinsed (or alternatively, 3 cups cooked black beans)
- 1 No-Salt-Added Diced Tomatoes
- 8 cups No-Salt-Added Vegetable Stock
- 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
- Himalayan Sea 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!
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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