Spicy Mango Chili
This hearty Spicy Mango Chili is packed full of vegetables and South Asian spices. It is a one-pot vegetarian chili that is so easy to make.
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During mango season, have you ever tried a juicy ripe mango sprinkled with chili powder or a spicy sauce? If you have enjoyed that combination of sweet, tangy, and spicy, then I think you might love this spicy mango chili.
Recently, this easy, spicy Mango Chili recipe made it into the Seriously Good Chili Cookbook by Brian Baumgartner (from The Office) and Fox Chapel Publishing.
I love this hearty chili because…
This Spicy Mango Chili is a robust, hearty, delicious, vegetarian chili recipe.
With spices such as cumin, coriander, and paprika, it is packed with flavor. Vegetarians and non-vegetarians, I have served this to have enjoyed it equally immensely.
It is so incredibly easy to make.
Packed with hearty beans, veggies, and fruit, this is a filling and satisfying dish to cozy up with on a cool night.
This is a one-pot, fuss-free recipe. No equipment, like a blender, is needed.
And the best part is, if you happen to have leftovers, this chili gets better with age.
What are the ingredients needed to make this Spicy Mango Chili?
The 17 main ingredients needed to make this plant-based chili are:
- Oil
- Onion
- Fresh garlic cloves
- Carrots
- Celery
- Red bell pepper
- A ripe mango
- Canned fire-roasted tomatoes
- Cumin
- Coriander
- Smoked paprika
- Vegetable stock
- Tomato paste
- Apple cider vinegar
- Kidney beans
- Black beans
- Cilantro
How to make this dish?
Step 1: First, prep all the veggies. Wash the carrots, celery, and bell pepper and chop them up. Then, peel and chop the mango, onion, and garlic. Drain and rinse the kidney beans and black beans to remove the slightly slimy marinade they come packed in.
Step 2: Add the oil to a large pan set to medium-low heat, and add the chopped onion to it. Let this saute for about 25 minutes, stirring often. The key to maximizing the flavor in this recipe is to sauté the onions until they are golden and caramelized. This usually takes me about 22 – 25 minutes or so.
Step 3: After that, add in the rest of the ingredients, the garlic, carrots, celery, bell pepper, mango, can of fire-roasted tomatoes, drained and rinsed beans, apple cider vinegar, tomato paste, vegetable stock, and the spices. Stir this well.
Step 4: Cover the pan and let this simmer for 15 minutes. Turn off the stove, and when you uncover the pan, you will have a scrumptious, satisfying, and nutritious bowl of chili to enjoy!
Season this with salt and black pepper to taste. Then serve this garnished with cilantro and any other toppings you prefer.
My daughter and I love a bowl of this chili with some crackers or crusty bread, like a baguette.
Fall has finally fallen here in Atlanta. And I cannot wait to eat all the rich and crusty pies, scrumptious chocolate and cookie butter bakes, luscious baked dips, mouthwatering pumpkin cakes, creamy and indulgent soups, and hearty chili like this Spicy Chili With Mango.
Y’all, October is National Chili Month. And, this October, why not add this super tasty, healthy Vegetarian Easy Chili With Mango to your chili rotation?
Love chili? Then make sure to check out this turkey chili recipe.
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Ingredients
- 3 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 1 red bell pepper chopped
- 1 ripe mango chopped
- 1 can fire roasted tomatoes (14.5 oz can)
- 2 tsps cumin
- 2 tsps coriander
- 2 tsps smoked paprika
- 3 cups vegetable stock
- 3 tbsp tomato paste
- 2 tsp apple cider vinegar
- 1 can kidney beans (15.5 oz can)
- 1 can black beans (15.5 oz can)
- 2 tbsp fresh cilantro
Instructions
- Add olive oil to a pan over a low-medium flame and let it warm up.
- Add in the onion and saute, constantly stirring, for about 22 to 25 minutes, until onions are caramelized.
- Add in the garlic, carrots, celery, red bell pepper, mango, fire roasted tomatoes, cumin, coriander, smoked paprika, vegetable stock, tomato paste, apple cider vinegar, kidney beans and black beans . Cover the pan and let simmer for about 15 minutes.
- Uncover the pan, season with salt and black pepper to taste.
- Garnish with cilantro and enjoy.
I was extremely sceptical of this combination – but it truly works. Good!
Best vegan chili I’ve ever made. Your recipe is great! The mango and the caramelized onion make for wonderful flavor! I’ll be saving this recipe. ThankYou so much!
Never met a chili recipe I didn’t like! And this one looks terrific — healthy, and loaded with flavor. Just my thing. Thanks!
Oh yes, baguette would be yummy with this chili to get every last bit of deliciousness from the bowl!! I adore sweet and savoury combos so this one is right up my alley! With cooler temps lately, I can’t wait to give this one a try, Shashi. 🙂
Oh this sounds fantastic! I remember when you shared this one before, so I’m glad you brought it back from the archives. I’ve never added mango to chili, but I do like a little sweetness in chili sometimes – we make one with maple syrup that I absolutely love! I’ll have to try this one soon as the nights are starting to cool off here in the mountains!
I LOVE the flavor of the mango in this chili recipe! Genius and delicious!!
This is such a fun twist on chili! I just love how to sweet mango plays with the spices. Turned out super flavorful.
WE have two mango trees this is now a favorite and I never tried it in something like this and we loved it
Love the idea of adding mango into veggie chili!! It turned out great and gave the chili a wonderful sweet-spicy flavor!
Love the idea of adding mango into veggie chili!! It turned out great and gave the chili a wonderful sweet-spicy flavor!
Oh chili is my favorite and I am loving the addition of mango here! Can’t wait to try it your way!
Adding mango to chili sounds interesting. Must give it a go!
I love the thought of adding mango to the chilli. A great flavour twist!
We have been all about the chili lately, too! Of course, it’s a bit chillier up here…but believe it or not, we were in the high 80’s all last week. (We set record highs 4 days in a row!) But now it’s turned chilly, and that’s perfect for chili weather! I love this twist using mango. I like a good mango salsa, but I’ve never thought about using those flavors in a chili. And that needs to happen. I’m hoping that I’ll get to make my way into a Sprouts one day as it seems like an awesome store! 🙂 Voted for you, my friend!
Yum ! So colorful and full of great ingredients! This is the first time I’m seeing mangoes in a chili though! Such a great twist to add some freshness.
I have never, ever heard of adding fruit (other than tomatoes) to a chilli. But wow, I’m excited to give this twist a try. Loving your spice mix you’ve got going on too.
Love such recipes that are made with real natural and colourful ingredients. This mango chilli sounds and looks sooo good!
Shashi, I love chilli and I love your addition of mango here. That surely adds a whole new level of sweetness. Plus it’s stuffed full of hearty vegetables too. And then you’ve added those spices, cumin, coriander and paprika. So delicious!
Count me in for a bowl of this!
I like to add pineapple to my chili, but haven’t used mango in them yet. This looks so colourful and yummy, Shashi.