Mango Black Bean Chili

In Healthy Dinner Recipes/ Recipes

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.

Mango black bean chili recipe | award winning chili recipe | vegetarian black bean chili recipe

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 black bean chili recipe | award winning chili recipe | vegetarian black bean chili recipe

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!

Mango black bean chili recipe | award winning chili recipe | vegetarian black bean chili recipe

Mango black bean chili recipe | award winning chili recipe | vegetarian black bean chili recipe

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.

Mango black bean chili recipe | award winning chili recipe | vegetarian black bean chili recipe

Looking for mango recipes?

You can incorporate mangos into recipes in many different ways! Here are some of our favorite mango recipes:

This recipe is…

This Mango black bean chili recipe is vegetarian, gluten free, vegan, plant based, dairy free and naturally sweet.

Mango black bean chili recipe | award winning chili recipe | vegetarian black bean chili recipe

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Mango black bean chili recipe | award winning chili recipe | vegetarian black bean chili recipe | Vegetarian chili to win a chili cookoff

Mango Black Bean Chili


1 Star (1 votes, average: 5.00 out of 1)

  • Author: Sonja
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Description

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.


Ingredients

  • 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

Instructions

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 and green pepper. Mince the garlic. Drain and rinse the beans. Roughly chop the cilantro. Dice the mango into chunks: see How to Cut a Mango. 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

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.

10 Comments

  • Reply
    Jane
    September 23, 2018 at 7:29 pm

    This sounds so good! Do you think the mangos will keep? I normally eat chili leftovers for several days.

    • Reply
      Sonja
      September 23, 2018 at 7:38 pm

      Thank you! Since the mangos are cooked in the chili, they will save in the refrigerator for several days just like normal chili! Unless you are asking about the mangos used for the garnish? Those mangos should be fine in a separate container chopped for a few days as well.

  • Reply
    Brittany Audra @ Audra's Appetite
    September 23, 2018 at 10:54 pm

    This is such a creative idea to add fruit to chili! Reminds me of a fruit salsa idea with the sweet plus spicy combination :)

  • Reply
    Things2Eat
    September 24, 2018 at 3:22 pm

    It would behoove you to mention that most worcestershire sauces aren’t vegetarian due to anchovies, for your readers who do not expect to see animal ingredients in your recipes.

    Otherwise, looks tasty!

    • Reply
      Sonja
      September 24, 2018 at 8:53 pm

      The recipe meant to say vegan Worcestershire — I’ve fixed it! Thank you!

  • Reply
    Kathleen @ Produce On Parade
    September 24, 2018 at 4:20 pm

    Mango and chili together! Omg, I never would have thought of this but I bet it’s a wonderful combo!

  • Reply
    Ed Barnhart
    September 26, 2018 at 9:07 am

    I made the mango chili and it was wonderful! So full of flavor. It will be one of my go-to recipes for our next gathering.

    • Reply
      Sonja
      September 26, 2018 at 1:53 pm

      We are so glad to hear this! Thank you so much for making it and we’re glad you liked it!

  • Reply
    Lisa
    October 2, 2018 at 9:15 am

    We made this for dinner last night and it is GREAT! Thanks for a wonderful idea. We love mangoes and this is such a fun new way to use them. We loved the mango black bean tacos, too. Yum! :)

  • Reply
    bella
    October 2, 2018 at 4:20 pm

    I love the idea of pairing mango with chili! I am definitely going to make chili this week since now I am craving it…too bad we don’t have mango here on the island :(

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