Spicy Mango Vegetable Chili
This Spicy Mango Vegetable Chili is a delicious, healthy way to satisfy your chili craving. It's perfect for a cold winter night.
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Servings:
Ingredients
Chili
- 2 Tablespoons extra virgin olive oil
- 1 medium red onion diced
- 1 medium yellow bell pepper diced
- 2 medium jalapenos diced, adjust amount to taste
- 3 cloves garlic minced
- 2 large tomatoes diced – add juices as well
- 14 ounce can black beans rinsed and drained
- 14 ounce can pinto beans rinsed and drained
- 2 Cups mango chunks pureed in food processor
- 1 cup corn kernels
- 1 Tablespoon chorizo spice blend
- ½ teaspoon salt
- 1 teaspoon pepper
- juice from 1 lime
- 12 ounce can non-alcoholic beer Athletic Brewing Co. Free Wave Hazy IPA
- 1 Cup diced cilantro
Optional Toppings
- toasted pumkin seeds
- grated manchego
- green onions
- microgreens
Instructions
- Heat olive oil in 5-quart pot over medium. Add onion, bell pepper, jalapeno, and garlic, and cook until onions are translucent, about 8-10 min.
- Add all remaining ingredients except cilantro. Stir to blend evenly. Turn heat to medium-high and cover and bring to simmer. Remove lid and reduce heat to keep at a simmer for 20 min. Stir frequently.
- Stir in cilantro and turn off heat.
- Serve with desired toppings.
Notes
- For the mango chunks you can use fresh mangos or frozen mango chunks. If you use frozen make sure to bring to room temperature before pureeing.
- I like to serve this with corn muffins and a big green salad.
Nutrition
Serving: 1serving | Calories: 188kcal | Carbohydrates: 30.9g | Protein: 5.9g | Fat: 5.9g | Saturated Fat: 0.8g | Sodium: 428mg | Potassium: 471mg | Fiber: 6.8g | Sugar: 13g | Calcium: 52mg | Iron: 2mg
Calories: 188kcal