This black bean mango chili is a delicious sweet & spicy take on classic chili! With hearty beans, fresh vegetables, and mango this meatless chili is a easy & tasty dinner!
214 ounce cans black beans, drained and rinsed (or alternatively, 3 cups cooked black beans)
1Diced Tomatoes
8cupsVegetable Stock
1teaspoonchili powder
1teaspooncumin
1teaspoonoregano
1teaspoonpaprika
1/2teaspoonCrushed Red Pepper Flakesomit if you don't like spice
1/4cupchopped cilantro
Sea Salt and Black Pepper
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!