Mango Black Bean Chili

Mango Black Bean Chili in a green bowl.

Last night we celebrated my Dad’s 60th birthday!  My dad is a giant among men whom I think is perfect in every way.  Growing up he never raised his voice in our home – not once!   He exudes patience, humility and kindness.    This isn’t to say he isn’t strong, determined and courageous.  

He has raised three children with the chronic disease, cystic fibrosis (including myself and losing my brother to the disease) and has always been a pillar of strength and determination, leading the battle charge to cure CF (he serves on the national CF board).  

He also has taught me to live life with an eternal perspective, with loving family and serving others as our very top priority.  No matter how crazy his work was growing up (he runs a publicly traded company which adds the additional stress of performing well for shareholders), he was always right by my side at every hospitalization.  The second he was the least bit successful, he began his own nonprofit charity, The Sabin Children’s Foundation, which serves thousands of underprivileged children worldwide.

Gary Sabin surrounded by children in the Philippines with Sabin Children's Foundation
My dad, Gary Sabin, Manila, Philippines

For my dad’s 60th birthday, my siblings, nieces and nephews compiled a book of 60 memories or qualities we admire about him.  Each of the siblings contributed 10 items. Out of a lifetime of memories and from a bottomless treasure trove of qualities to choose from, each sibling (4 total), all said one thing in common.

Goulash.

We all remember coming home late on Friday nights from a long afternoon of piano lessons to my dad’s homemade goulash.  What is goulash?  you might ask.  We could  never quite be sure.  It would be a soup/stew/chili with a tomato or cream of chicken soup base with any freezer vegetables, meat or canned goods my dad thought “worked.”  We were always excited to see what dad’s goulash would be, even if we weren’t excited to eat it.  As I reflect back on dad’s goulash, it was one of his sweet ways of loving my mom (who no doubt had a long day with 5 children complaining about piano) by preparing dinner the only way he knew how.  Like I said, the man is a saint.

So like my dad’s goulash, this Mango Black Bean Chipotle Coke Chili is created with love.  Unlike my dad’s goulash, you can be sure you are getting the most delicious bowl of chili every time.  And I mean seriously delicious!

Top view of Mango Black Bean Chili in a green bowl.

So delicious, in fact, that I am going to go ahead and presumptuously assume this will be your new favorite chili.  Because it is my new favorite chili and one of my favorite recipes I have ever created.

Close up of Mango Black Bean Chili in a green bowl.

It is so delicious, I want to make it all the time.  And because all the time might be a bit obsessive, I have already made it into enchiladas and have big plans to make fajitas, tacos, chimichangas, etc.  I have plans.  Big plans.  All self serving plans so I can eat this Mango Black Bean Chipotle Coke Chili all the time – in one form or another.

I almost don’t even want to begin to describe how good this is because my words simply can’t do it justice.  Let me just say the sweetness of the coke and mangos is perfectly balanced by the smoked paprika and chipotle chili peppers, creating a smoky, sweet chipotle bath that envelops the black beans, tomatoes, mangos and meat, all topped with sweet, fresh mangos, Monterey Jack cheese and cilantro so each bite is smoky, cheesy, and a little spicy –  everything a chili should be  – and more….so much more!

And if you are intimidated by cutting mangos – do’t be, just check out my How to Cut A Mango Post that teaches everything you could ever want to know about mangos!

Side view of Mango Black Bean Chili in a green bowl.

So, like you have heard from me before, I really hope you make this!  And when I say make, I really mean brown some meat, throw in some spices, dump in some cans and chop some mangos and chipotle peppers and let the chili simmer on cruise control (seriously, just look at the directions!).  It is the perfect company, plan ahead, or busy night meal.  Its the perfect meal all the time.

Perfect because its created with the love of my father’s goulash.

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Mango Black Bean Chili

Servings: 6

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Ingredients

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1/2 large onion, diced
  • 1 red bell pepper, diced
  • 3-4 garlic cloves, minced
  • 2 tsps EACH ground cumin, chili pwdr
  • 1 tsp EACH salt, smoked paprika
  • 1/2 tsp EACH pepper, dried oregano
  • 1 tablespoon brown sugar
  • 2 14 oz. cans diced or crushed tomatoes
  • 2 14 oz. cans black beans,, drained and rinsed
  • 1 mango, chopped
  • 3/4 of a can coke, not diet
  • 1-3 chipotle peppers, minced, from can chipotle peppersadobo sauce

Garnish

  • 1 chopped mango
  • shredded Montery Jack Cheese
  • crushed Tortilla chips
  • chopped cilantro

Instructions

  • Heat 1 tablespoon olive oil over medium-high heat. Add beef and onions and cook until beef is cooked through. Add bell pepper, garlic and spices and saute for two minutes. Add brown sugar, tomatoes, beans, mangoes, ¾ of the coke can and chipotle peppers; adding chipotle peppers 1 at a time until you reach desired heat.
  • Reduce heat to low, cover and simmer for 20-30 minutes, until chili has thickened to desired consistency and flavors have melded. Stir occasionally. If you prefer your chili less thick you can add the remaining coke after simmering.
  • Top with shredded cheese, chopped mangoes, crushed tortilla chips and chopped cilantro.

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60 Comments

    • Jen says

      Thanks Choya! Hope you like it!

  1. Misty Lunceford says

    Wow wonderful pictures! Nice and vibrant. Tell Dad Happy Birthday from us readers 🙂

    • Jen says

      Thanks Misty! And you are so sweet – I will pass along the birthday wishes 🙂

  2. Barbara says

    Wow, I love this already. I love your twist by using Coke. I would have to try making this. Thanks for sharing your inspirational recipe 🙂

    • Jen says

      Thanks so much Barbara!!!

    • Jen says

      My pleasure! Can’t wait to hear what you think!

    • Jen says

      Thanks so much Jaymi! If you like mangos, you will love this!

    • Jen says

      Thanks Clancy! I think you’ll like it! 🙂

  3. Roechelle says

    I had to hold myself back from licking the computer screen. This dish looks yummy indeed!

    • Jen says

      LOL!!! Thanks! Hopefully you can lick you spoon instead soon :)!

  4. Sophia @ NY Foodgasm says

    OMG this sounds AMAZING! I made something very similar, we are on the same wavelength and Mango is totally my favorite!

    • Jen says

      That’s so funny! Great minds think alike!

    • Jen says

      Thanks Neva, and you are so sweet for the birthday wishes!

  5. marcia says

    Jen, the chili looks amazing…coke gives everything extra deliciousness! Also thanks so much for posting the picture of your dad with all those little children. It really wams my heart to know that their little faces will soon be smiles after they have their surgeries that will change their lives forever for the better. Your dad is truly an amazing man.

    • Jen says

      Thanks so much Marcia and thank you for all your support of the SCF over the years! YOU are an amazing woman!

  6. Brooke says

    Jen! Chipotle is Nates favorite flavor–So to throw it into a chili is going to be awesome. I never thought to add mango to but based on your pictures it just makes sense! Busting out my crockpot and excited to try this for tonight:) b

    • Jen says

      YAY! I am so excited you are making this because I know you are going to LOVE it!!! The mangos add the pop of sweetness that compliments the smokey, spicy beautifully. Let me know what you think!

  7. Janae says

    Wow! I love chili and have tried so many recipes but this seriously was the best chili I have ever had! Thank you so much for sharing your recipe. I can’t wait to try your other soups!

    • Jen says

      Thanks so much Janae, you made my day! So happy you loved and and I am excited for you to try my other soups too!

  8. Barbara says

    Hi,
    I saw your tomato soup recipe on Pinterest, it was a great picture so I had to check out the recipe. The Mango Blackbean Chipotlie Coke Chili looked even more amazing so I just HAD to make it for supper tonight. It was absolutely delicious, my husband and I just loved it. We made it vegan with LifeLite ground soy, instead of beef, and it just absorbed all that amazing flavor. Thanks for your brilliant recipe

    Barbara

    • Jen says

      Thank you so much Barbara for letting me know you made and loved my chili! It is one of my “babys” that I absolutely adore so I am so happy you loved it too! That’s also great you were able to make it vegan and it still tasted great! Thank’s again for visiting my site and sharing the love!

  9. Jennie says

    Hi,

    I made this for myself and my kids for lunch today. It was so yummy! We are vegetarians, so we used 1/2c of quinoa in place of the beef. I added it at the same time as the beans and tomatoes. It turned out great! My kids were so excited about “eating” Coke.

    • Jen says

      Hi Jennie! That is great you were able to make this vegetarian and it turned out great! I am going to have to try it with quinoa myself – sounds delicious! Thank you for taking the time to let me know everyone loved it – I love hearing that!

  10. Denise Gonda says

    Jen, I love this chili. Thanks for the great recipe. What do you do with your extra chili’s from the can? Have you ever tried freeze and use them later?

    • Denise Gonda says

      I meant to say peppers, not chili’s!

    • Jen says

      Hi Denise, I am so happy you love this chili! I definitely freeze the chili peppers and they work great for other dishes! I recommend cutting up the chilies and measuring them out into 1 tablespoon portions (because most recipes call for tablespoon portions) and then you can either drop them by the tablespoon into an ice tray or you can drop them by the tablespoon onto wax paper, freeze them, then cut the wax paper portions and wrap them up them in a freezer bag. (I do this all the time with tomato paste as well. Hope that made sense!

  11. barbara says

    I have made this numerous times and shared it with many. What a harmonious blend!!

    Thx for this recipe,
    Barbara

    • Jen says

      You are most welcome Barbara, thanks for the thanks! I am so happy you have enjoyed it and thank you for sharing with others!

  12. Ági says

    I just LOVE this recipe. And funny enough, I had a childhood filled with goulash (gulyás) as well, but simply because I live in Hungary.I have to say it’s not my favourite dish. But. I’m just blown away by this recipe. I found it last year and since I’ve been making it every single week, can’t get enough of it. (my only amendment was that I use half the recommended tomato but that’s down to personal taste) So a huge THANK YOU for sharing it, myself (and of course my partner) are delighted to find your website! Ági

    • Jen says

      Hi Agi, welcome all the way from Hungary! I am so happy you found my site as well! I LOVE that you love this recipe enough to make it every week – the ultimate compliment! Thank you so much for letting me know and I hope you find more recipes to love here!

  13. Renee says

    We don’t like spicy in our house so I’m concerned about the chipotle chillis in adobo. I love chipotle mayo but find a drop of the sauce is enough for me. How hot is chili with the chipotle chillis? Thanks much. This sounds so good and I have made chili since I was around 11.

    Ren

    • Jen says

      Hi Renee! I would say it has just a little kick with 1 chipotle pepper, but if you don’t like spice at all, this is a dish that you can definitely adjust to your spice level. I would suggest starting with 1/2 of a minced chipotle pepper and add more to taste. Alternatively, because it sounds like you won’t be using very many chipotles, you can add 1/4 teaspoon chipotle powder and add more to taste. Enjoy!

      • Renee says

        Thanks so much Jen! I will try 1/2 to 1 pepper and go from there. I wondered if cutting back was ok. I appreciate such a speedy reply! Reading your story, I wanted to wish you good health. I have a cousin with CF and a friend from long ago has had it now for her 48 years. All the best to you and your wonderful father, much happiness and good health to all your family.

        Hugs from Vancouver, B.C. (Ren)

        • Jen says

          What a small world! 48 is miraculous to live with CF – I am so happy your cousin is doing so well! Thank you so much for the well wishes. Best to you and yours as well!

  14. Karen Merrow says

    OMG making this right now. My sister found yoour recipe and we have been making it for a year now. I also add 1/2t cinammon and 1 sq of dark chocolate. Yummy. We also have substitued beer for the coke and it was just as good but would like to try something a bit healthier than the coke (so much sugar). Any ideas?

    OBTW I also mix ground turkey and ground beef.

    • Jen says

      Hi Karen, I am so glad you love this recipe so much! and the addition of cinnamon and dark chocolate sound divine!

  15. Teri Giese says

    Finally, replying on the multitude of your amazing, tantalizing,delectible,and any other adjectives that may result in a severe salivating(involuntary),response. Discovered food blogs back in March, while recovering from my millionth,(major ,of course), surgery.Before,years of bad health crazy was, I was a biblical cooking and baking home monster. Now am wayyy beyond a monster. Thanks, in part to your recipes. Having tried,so far about 10 of your delights, hubs is complaining that his 56year old muffintop is growing! WHOO! Girlfriend to die for! As well as you and hubs are adorable!Your story, inspiring! Love you cutie, and thanks,fellow tiny girl, (54,adhd,missing organs too, love the beach but live in AZ. 100lbs.on a good day, will you be my friend?) blessings your way!

    • Jen says

      Hi Teri, LOVE LOVE LOVE your comment – your first line made me laugh out loud – in a very good way 🙂 I am so flattered and honored you have tried so many recipes and loved them – wahoo! and so humbled you have taken the time to read my story – that means the world to me. It sounds like we have A LOT in common and our husbands as well with their growing muffin tops 🙂 I visit my friend in Mesa, AZ a couple times of year – it is a different type of beautiful there that I love! Blessings to you and yours as well! Your honored, grateful friend, Jen

  16. Magda says

    The best chili ever. Period.
    You are a genius 🙂

    • Jen says

      You made my day Magda, thank you so much! I am so happy you loved it!!

  17. Rachel F says

    Hi Jen! Do you put mangoes in the chili or are they just a garnish? I was a little confused making it, so I’m just using them as a garnish, I may have just missed something!

    • Jen says

      Hi Rachel! I haven’t made that chili in a while so I was just re-reading the recipe and see how that is confusing! I just edited to say to add the mangoes after the black beans – sorry about that! So yes, I use them in the chili and as a garnish 🙂

  18. Melody Gardner says

    I want to make this, and love your blog. However, your dad sounds like my dear husband, who has been dad to 35 foster children, adopted six kids, three of which have very special needs, including mental illness. We have a very successful nursery, that my DH runs, and is absolutely fabulous what he knows, and how he treats his employees.
    Like your dad, my Jim comes home and will do dishes, cook, do laundry — love language is service.
    You are probably like me — the Mom — my love language is gifts, which includes great scratch food.
    You obviously have the same love language, and thank you for imparting your gift to all of us who who cruise the Pinterest looking for cool recipes to feed our loved ones in our family.

    • Jen says

      Hi Melody! I am so sorry I missed your comment but thank you so much for taking the time to read my post. Both you and your husband are HEROES among us! I am blown away at your generosity and huge, huge hearts. All those children are so so blessed to have you in their lives – as well as anyone you come in contact with. Thank you for making the world a better place and a safe place for those children! xoxoox

  19. Tami says

    I just made this for lunch. I substituted Cherry Coke for the regular, since that’s what I had. This chili is the perfect combination of sweet and spicy; it’s hard to stick to just one serving size! Thank you for all of your amazing recipes. I haven’t made one that I haven’t just loved.

    • Jen says

      Thank you for your kind words Tami!!! I am honored you have loved every recipe you’ve tried – the ultimate compliment! I’m so glad you commented on this Mango Black Bean Chili because it’s on oldie but goodie so thanks for giving it some love!

  20. Tami says

    Jen,

    I normally use Cherry Coke in this, and it’s fantastic, but today I tried the Mango Pepsi. Yum! This is one of my favorite go-to recipes.

    • Jen says

      I didn’t know there was such a thing, what a great idea!

  21. Nancy Scrocca says

    Jen, Every chance I get, I share your website and recipes with others. Many are other shoppers in WF. I made this recipe and the African peanut chicken stew, taco salad, pomegranate chicken and other recipes. All the recipes are wonderful! Tomorrow, I will share your story and recipes will my doctor. With sincere gratitude for all you do, Nancy

    • Jen says

      Thank you so much for you kind message Nancy and for sharing my site and story! I love hearing which recipes you gravitate too – my kind of adventurous palate!

  22. Julez says

    Hi! This recipe looks ahhhhhmazing! I was wondering if it could be made in a crockpot?

    • Jen says

      Thank you Julez! Yes, I would brown the beef and the onions then transfer everything to the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

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