Calypso Chili is a mild, rich chili, packed with fresh fresh vegetables and savory-sweet Caribbean flavors. (Award-winning vegan chili recipe)
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Calypso Chili is a mild, rich chili, packed with fresh fresh vegetables and savory-sweet Caribbean flavors. (And if you don’t tell anyone it’s vegan, I won’t either!)
This is a vegan chili that doesn’t taste vegan at all. Mushrooms give it a meaty bite, and it’s packed with a list of fresh vegetables (and a few fruits) that combine to give it a distinctly Caribbean flair that is sure to please.
What are the best beans to use for this chili recipe?
There are so many varieties of dried beans, and each one offers a myriad of possibilities. Sometimes it’s hard to know which bean is best!
For this chili, I chose to use Orca Beans. These small, tasty heirloom beans, also known as Calypso Beans, are dappled black and white; and unlike many beautiful beans, Orca Beans hold their lovely markings after cooking. I’ve been imagining what I might do with these unique little legumes since the moment I set eyes on them.
That said, you can use any small bean for this chili. Black beans, navy beans, or small red beans work equally well. (I’m personally not a fan of kidney beans, but if you love them, use them!)
Calypso Chili
Ingredients
- 1 cup small chili beans small red beans, navy beans, orca beans, etc.
- 5-7 cups Vegetable Broth
- 2 tablespoons olive oil
- 1 large onion chopped fine
- 3 cloves garlic minced
- 1 red or orange pepper chopped fine
- 2 medium carrots chopped fine
- 1 jalapeño seeded and minced
- 8 ounces mushroom very finely chopped
- 1 can petite diced tomatoes
- 2 tablespoons brown sugar
- 1 tablespoons ground cumin
- 2 teaspoon salt
- 1 dash fresh ground black pepper
- 1 large mango chopped
- 1/2 cup orange juice
- 1 bunch cilantro chopped
Instructions
- Sort and rinse beans and place in a large soup pot with broth. Cover and bring to a boil. Reduce heat to low and simmer until beans are softened. (About 45-60 minutes.) Drain beans and set aside.
- Heat oil in a large frying pan. Add onions, peppers, carrots, and saute until onions begin to brown. Stir in garlic, jalapeno, and mushrooms and saute for 3 more minutes.
- Add vegetable mixture to beans. Add tomatoes, brown sugar, cumin, salt & pepper.
- Continue simmering until beans are completely cooked, about 15-20 minutes. Optional: Instead of simmering on the stovetop, put the mixture in a slow cooker, set it on LOW and let it simmer for a few hours. If you are home, you can stir it a couple of times during the process, but it will be fine if you leave it alone.
- Just before serving, add the mango, orange juice and cilantro, give it one more good stir and let it simmer for a few minutes more.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Do you love chili? Be sure to check out our Slow & Easy White Chicken Chili recipe!
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Orca beans are so gorgeous! This chili looks like a great way to sneak in a few veggies onto my daughter’s plate. Thanks!
Those beans! I’ve never seen that before! They looks so cool. I love chili! Esp with the Portland weather we have been having! So yummy.
This looks scrumptious! I love the look of those Orca beans. Do you think it would taste fine if I omitted the jalapeno? Love every other ingredient. I’ve never thought to include mango in chili — great idea!
Such clever ideas for some sweetness in the chili! And I’ve never seen orca beans before and they are beautiful…if I can say beans are beautiful. 🙂
I’m guessing you were supposed to drain the beans?
Good catch – thank you! Yes, Step #1 should read, “Drain and set aside.”