The Best Mango Black Bean Chili Recipe

 Mango Black Bean Chili

Mango Black Bean Chili

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 a lime kick it up a notch!


  •  ¾ cup dry (uncooked) quinoa
  •  3 ½ cups water, divided
  •  3 mangoes
  •  2 tablespoons olive oil
  •  1 large yellow onion, diced
  •  4 cloves garlic, minced
  •  1 green bell pepper, diced
  •  1 tablespoon Worcestershire sauce
  •  One 6-ounce can of tomato paste
  •  2 tablespoons chili powder
  •  1 tablespoon ground cumin
  •  ½ teaspoon allspice
  •  Two 15-ounce cans of black beans drained and rinsed (or 3 cups of cooked black beans)
  •  One 28-ounce can of crushed fire-roasted tomatoes
  •  One 28-ounce can of diced fire-roasted tomatoes
  •  ½ cup cilantro, coarsely chopped
  •  1 ½ teaspoon kosher salt
  •  Garnishes: extra mango, lime wedges, sour cream


Place the quinoa in a saucepan with 1 ½ cups of water. Bring to a boil, then reduce the heat to very low.

Cover the pot and simmer so the water is just bubbling for about 15–20 minutes until the water has been completely absorbed (check by pulling back the quinoa with a fork to see if any water remains).

Turn off the heat and let sit covered to steam for 5 minutes. You will want about 1 ½ cups of cooked quinoa for this chili.

Dice the mangos into chunks and set aside 2 ½ cups for the chili, then small dice the rest for the garnish.
In a large pot or Dutch oven, heat the olive oil, then sauté the onion for 5 minutes over medium-high heat.

Add the garlic and green pepper and sauté about 5 minutes.

Stir in the Worcestershire sauce, tomato paste, chili powder, cumin, and allspice. Cook for 2 minutes, stirring constantly so that the mixture does not stick to the bottom of the pot.

Add the black beans, cans of tomatoes, chopped cilantro, kosher salt, and 1 ½ cups of cooked quinoa (reserve any remaining for future use). Pour in 2 cups of 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 nacho cheese.


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