This mango black bean chili recipe is a zesty spin on the typical chili! Chunks of fresh mango and a squeeze of lime take this vegetarian black bean chili over the top.
This Mango Black Bean Chili was created in partnership with the National Mango Board. All opinions are our own.
Fall has us craving chili—but this time Alex and I wanted to create something a little different. Meet our new favorite: this Mango Black Bean Chili recipe. Mangos add a sweetness and complexity that’s just right for a hearty chili, especially if it’s a vegetarian black bean chili like this one. A little allspice and a squeeze of lime kick it up a notch! This mango black bean chili recipe is perfect for just about anything, from tailgating recipes to healthy dinner ideas. I just brought a batch to a friend who adopted a sweet baby, so it works for meals for new moms, too. Perhaps it could even be an award winning chili recipe at our next chili cookoff! Keep reading for the recipe and some mango nutrition facts!
Mango nutrition facts & more
The variety of mango we used for this mango black bean chili recipe is called Keitt mangos, one of the six main varieties of mangos sold in the U.S. A few fun facts about Keitt mangos (shown in the photo above):
- The Keitt mango skin stays green even when it’s ripe! Squeeze it gently to judge ripeness.
- The flavor is sweet and fruity; a bit more tart than other varieties. Peak availability is July to September.
- Keitt mangos are popular in Asian cultures, where they are enjoyed in its mature-green stage or even as pickles.
- One cup of diced mangos provides 100% of your daily vitamin C!
How to make vegetarian black bean chili with mango
A good vegetarian or vegan chili recipe can be deceptively difficult to find. Alex and I have made many meatless chili recipes over the years, and we’ve found that vegetarian chili recipes need a lot of flavor going on. Since many people expect the heartiness of a meat chili, it’s got to be flavored to perfection. Here are the secrets to this mango black bean chili recipe:
- Mangos! Obviously. Mangos bring in just the right sweet element to the chili that’s needed when you’re making a vegetarian chili. We love the zing they add to this recipe. If you’re looking for a quick way to dice a mango, here’s a great visual we made on How to Cut a Mango.
- Allspice: We’ve used lots of chili powder and cumin, which are typical to chili recipes. But we wanted something to kick it up a notch—that’s where the allspice comes in! It’s vaguely Caribbean to complement the mango, and is a nod to the cinnamon sometimes found in chili recipes.
- Tomato paste: This recipe needed some body, and we found it in tomato paste. It rounds out the flavor so make sure to add it.
- Quinoa: For vegetarian and vegan chili recipes, we like a chewiness that mimics meat. Here we’ve used quinoa, which is cooked beforehand and then added to the chili (so it doesn’t cook up too much of the moisture).
- Lime: For the garnish, a squeeze of lime brings in just enough tang.
Looking for mango recipes?
You can incorporate mangos into recipes in many different ways! Here are some of our favorite mango recipes:
- Tropical Mango Bowls with Citrus Drizzle
- Grilled Teriyaki Mango Skewers
- Grilled Mango Tacos with Dream Sauce
- Easy Mango Salsa Recipe
- Mango & Shrimp Salad with Cilantro Lime Dressing
This recipe is…
This Mango black bean chili recipe is vegetarian, gluten free, vegan, plant based, dairy free and naturally sweet.
This mango black bean chili recipe is a zesty spin on the typical chili! Chunks of fresh mango and a squeeze of lime take this vegetarian chili over the top.
- 1 1/2 cups cooked quinoa (about 3/4 cup dry)
- 1 large yellow onion
- 1 green pepper
- 4 garlic cloves
- 2 15-ounce cans black beans
- 1/2 cup chopped cilantro
- 3 mangos — 2 1/2 cups diced, plus garnish (we used the Keitt variety)
- 2 tablespoons olive oil
- 1 tablespoon vegan Worcestershire sauce
- 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
- Lime wedges, for serving
- 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. Cover the pot, and simmer where the water is just bubbling for about 15 to 20 minutes until the water has been completely absorbed (check by pulling back the quinoa with a fork to see if water remains). Turn off the heat and let sit covered to steam for 5 minutes.
- Meanwhile, dice the onion. Dice the pepper. Mince the garlic. Drain and rinse the beans. Roughly chop the cilantro. Dice the mango into chunks. Measure out 2 1/2 cups for the chili, then small dice the rest for the garnish.
- In a large pot or Dutch oven, heat 2 tablespoons olive oil, then saute the onion for 5 minutes over medium high heat. Add the garlic and green pepper and saute about 5 minutes. Stir in the 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.
- Add the black beans, tomatoes, chopped cilantro, kosher salt, and 1 1/2 cups cooked quinoa (reserve remainder for future use). Pour in 2 cups water. Bring to a boil, then simmer on low for 15 minutes. Stir in the diced mango, then remove from the heat.
- 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.
Keywords: Chili, Black Bean Chili, Vegan Chili, Vegetarian Chili, Mango Chili, Vegetarian, Vegan, Mangos, Mango Recipes
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.