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.
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.
Nutrition
Serving: 1bowl | Calories: 377kcal | Carbohydrates: 59g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Sodium: 220mg | Fiber: 17g | Sugar: 20g
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