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Mango Black Bean Chili

Servings 6


  • 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


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


  • 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.