This Mango Black Bean Chili is a spicy twist on the typical chili! Allspice and a squeeze of lime enhance the flavor.
This mango and black bean chili was developed in collaboration with the National Mango Board. All opinions are ours.
Fall makes us want chili, but this time Alex and I wanted to create something different. Check out our new favorite: this Mango Black Bean Chili Recipe. Mangoes add a sweetness and complexity that’s perfect for a savory chili, especially when it’s a veggie black bean chili like this one. A little allspice and a squeeze of lime give it a boost! This black bean and mango chili recipe is perfect for just about everything from tailgate recipes to healthy dinner ideas. I just brought a batch to a friend who adopted an adorable baby, so it works for new moms’ meals too. It might even be an award-winning chili recipe at our next chili competition! Read on for the recipe and some mango nutrition facts!
Related: Easy recipes for a healthy dinner
Mango nutrition facts and more
The variety of mango we used for this Mango Black Bean Chili Recipe is called mango keitt mangoes, one of the top six varieties of mangoes sold in the United States Some fun facts about Keitt mangoes (see photo above):
- The skin of the Keitt mango stays green even when ripe! Squeeze it gently to judge maturity.
- The taste is sweet and fruity; slightly more sour than the other varieties. Maximum availability is from July to September.
- Keitt mangoes are popular in Asian cultures, where they are enjoyed in their ripe green state or even as pickles.
- A cup of diced mangoes provides 100% of your daily vitamin C intake!
How to Make Veggie 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 are one plot of taste passages. Since many people expect the spiciness of a meat chili, it needs to be perfectly seasoned. Here are the secrets of this Mango Black Bean Chili Recipe:
- mangoes! Apparently. Mangoes add just the right amount of sweetness to the chili that you need when preparing a vegetarian chili. We love the zing they add to this recipe. If you are looking for a quick way to dice a mango, here is a video we made on how to dice a mango.
- Black beans: You can use canned or cooked here: If you have an Instant Pot, try our Black Bean Instant Pot Method!
- pimento: We used a lot of chili powder and cumin, which are typical for chili recipes. But we wanted something that would make it even better – that’s where the allspice comes in! It’s vaguely Caribbean to complement the mango, and it’s a nod to the cinnamon sometimes found in chili recipes.
- tomato paste: This recipe needed body, and we found it in tomato paste. It rounds out the flavor so be sure to add it.
- Andean millet: For vegetarian and vegan chili recipes, we like a mash that mimics meat. Here we used quinoa, which is cooked ahead of time and then added to the chili (so it doesn’t cook too much moisture).
- Lime: A squeeze of lime adds just the right amount of spice to the garnish.
What to serve with black bean chili
Now, when you make this Black Bean Mango Chili, what do you serve with it? Our absolute favorite side dish to serve with chili is this Easy Vegan Cornbread or Best Homemade Cornbread. It’s so tender and chewy and very easy to make. We warmly recommend it!
Or, if you prefer, serve with a green salad to balance out the hotness of the chili. Here we recommend our best Green Salad Recipe with Avocado Vinaigrette. Or there are many other great ideas: Check out our best sites on chili!
Looking for mango recipes?
There are a number of ways you can incorporate mangoes into recipes! Here are some of our favorite mango recipes:
This black bean and mango chili recipe is…
This black bean and mango chili recipe is vegetarian, gluten-free, vegan, plant-based, dairy-free, and naturally sweet.
The description
This Mango Black Bean Chili is a spicy twist on the typical chili! Allspice and a squeeze of lime enhance the flavor.
- 1 ½ cups cooked quinoa (approx ¾ cup dry)
- 1 large yellow onion
- 1 green pepper
- 4 Garlic cloves
- 2 15-ounce cans of black beans (or 3 cups cooked black beans)
- ½ cup chopped coriander
- 3 Mangoes – 2 ½ cups diced, plus garnish
- 2 tablespoons olive oil
- 1 tbsp vegan Worcestershire sauce
- 6-ounce can of tomato paste
- 2 tablespoons chili powder
- 1 tbsp cumin powder
- ½ teaspoon pimento
- 1 28 oz can of mashed fire roasted tomatoes
- 1 28 ounces diced fire roasted tomatoes
- 1½ teaspoons kosher salt
- Lime wedges for serving
- Place quinoa in a saucepan with 1 ½ cups water. Bring to a boil, then reduce the heat to very low. Cover the pan and simmer where the water is bubbling, about 15-20 minutes, until the water is completely absorbed (check by removing the quinoa with a fork to see if there is any water left is). Turn off the stove and let simmer covered for 5 minutes.
- Meanwhile chop the onion. Dice peppers. Chop the garlic. Drain and rinse beans. Roughly chop the coriander. Cut the mango into pieces. Measure out 2 ½ cups for the chilli, then dice the rest into small cubes for garnish.
- In a large saucepan or Dutch oven, heat the olive oil, then sauté the onion over medium-high heat for 5 minutes. Add the garlic and paprika and sauté for about 5 minutes. Stir in the Worcestershire sauce, tomato paste, chilli powder, cumin, and allspice and cook for 2 minutes, stirring constantly to avoid the mixture sticking to the bottom of the pan.
- Add the black beans, canned tomatoes, chopped cilantro, kosher salt, and 1 1/2 cups cooked quinoa (reserve the rest for future use). Pour 2 cups of water. Bring to a boil, then simmer over low heat for 15 minutes. Stir in the diced mango, then remove from the heat.
- Serve hot, garnished with the reserved mango garnish and a squeeze of lime juice. Garnish with sour cream (or vegan sour cream, cashew cream, or nacho cheese for vegans) if you like.
- Category: main course
- Method: Cook
- Kitchen: American
