Mango Black Bean Chili (Vegan, Gluten Free, Dairy Free)
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!
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 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
- 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!
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