This rich, hearty mango chili is packed with fresh vegetables and warm, savory-sweet Caribbean flavors. Extra-mild, kid-friendly, and surprisingly vegan.
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What's the Story Behind this Recipe?
Calypso Chili is a rich, hearty mango chilli, packed with fresh vegetables and savory-sweet Caribbean flavors. This extra-mild, kid-friendly chili is also vegan, but it doesn't taste vegan at all. Mushrooms give it a meaty bite, and it's packed with fresh vegetables (and a few fruits) that combine to give it its distinctly Caribbean flair.
I developed this mango chili recipe years ago as an entry in a community chili cook-off. I entered the contest on a whim, and had absolutely no notion of winning anything. I mean, who wins a chili contest with a vegan chili recipe?
I did! That's who!
My Calypso Chili recipe didn't win the "Spiciest" award, or the "Meatiest" award; but it did win prizes for both "Best Vegetarian Chili" and "Best Overall Flavor." Knock me over with a feather - I'll take that trophy anytime!
What Goes into Mango Chili
This is a very mild chili, but it's super-easy to spice it up, too.
You can make it spicer by leaving the seeds in the jalapeños, adding more or spicier chopped peppers (e.g., Aleppo, Serrano, etc.), and/or adding some of your favorite chili powder.
Ingredient Notes & Substitutions
★ Beans: This recipe was originally developed using Orca beans, also known as Calypso beans. These small, tasty heirloom beans are dappled black and white, and unlike many beautiful beans, they hold their lovely markings after cooking.
That said, Orca beans can be difficult to find. We most often use black beans, navy beans, and small red beans, or a mix of all three for this mango chili recipe.
We enjoy the triple-mix of beans, because each bean brings a unique flavor and texture to the chili.
Substitutions: You can easily substitute canned beans for the cooked beans. In this case, navy beans, small red beans, and black beans are all good choices.
★ Tomatoes: We use 1 can of diced tomatoes in this chili. We particularly enjoy fired-roasted diced tomatoes (petite cut if you can find them) but any diced tomatoes will work.
You can also use 2 cups of diced vine-ripened tomatoes.
★ Onions: Use any yellow onion. Sweet onions will also work.
★ Mangos: We always use fresh mango for this chili: it gives it a fresh element that really adds to the overall flavor.
Substitutions: If you live somewhere where fresh mango is unavailable, you can use chopped dried mango. In this case, add the chopped mango at the same time you add the mushrooms when you cook the chili.
★ Orange juice: Use fresh juice if possible, but reconstituted juice will work.
How to Make Vegetarian Chili with Mango
Calypso Chili can be made well ahead of time, and like most chilis, it is always better the next day.
Precook the Beans (optional)
This step is only necessary if you are cooking your own beans. Otherwise, open the bean cans, rinse and drain them in a colander, and go on to Make the Chili.
Place 1 cup of beans and two quarts of vegetable broth (or water) in a stock pot or Dutch oven. Cover and bring to a boil.
Reduce the heat to low and simmer until beans have are tender and soft; ~60 minutes. Drain and rinse beans in a colander. Set aside.
You can also cook the beans in your InstantPot.
Make the Chili
Heat a large heavy skillet over medium high heat. Add enough oil to cover the bottom of the Dutch oven, and then add the onions, peppers, and carrots.
Cook, stirring often, until onions are translucent and the carrots begin to soften; about 10 minutes.
Reduce the heat to medium and stir in the garlic, jalapeno, and mushrooms. Cook, stirring frequently, for 3-5 more minutes; until the mushrooms release their juices. Season vegetables with a pinch of salt to encourage the process.
To the sautéed vegetable mixture, add the tomatoes, beans, brown sugar, cumin, salt, and pepper.
Reduce the heat to low and simmer 20-30 minutes, or until the beans are completely cooked.
Beginning with 1 cup, add vegetable stock as needed to the chili to make it the consistency (i.e., thickness) you want.
Just before serving, add the mango, orange juice, and cilantro. Give the mixture one more good stir and let it simmer for a few minutes more.
Garnish with additional diced mango and chopped cilantro and serve.
Expert Tips
Chili Toppings
We love to serve chili with a selection of toppings, so everyone gets to customize their own bowl!
Some of the toppings we enjoy on mango chili include:
- avocado
- lime wedges
- pineapple tidbits
- sour cream
- tortilla chips
- chopped cilantro
- sliced jalapeños
- grated cotija cheese
- pico de gallo
More Chili Recipes
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Calypso Mango Chili
Equipment
Ingredients
Beans
- 1 cup dry chili beans (black, small red, navy) or 3 cups canned beans
- 4-5 cups water (optional; if you are cooking your own beans)
Chili
- 2 tablespoons olive oil
- 1 large onion chopped ¼-inch
- 1 large red pepper chopped ¼-inch
- 2 medium carrots chopped ¼-inch
- 3 cloves garlic minced
- 1 whole jalapeño seeded and finely chopped
- 8 ounces mushroom chopped
- 15 ounces petite diced tomatoes 1 regular can
- 1 tablespoon brown sugar
- 1 tablespoon ground cumin
- 2 teaspoon salt
- 1 dash fresh ground black pepper
- 1-3 cups vegetable broth as needed
- 1 large mango chopped
- ½ cup fresh orange juice
- 1 cup chopped cilantro loosely packed
Instructions
Precook Beans (optional)
- This step is only necessary if you are cooking your own beans. Otherwise, open the bean cans, rinse and drain them in a colander, and go on to Make the Chili.You can also cook the beans in your InstantPot.
- Place 1 cup of beans and two quarts of vegetable broth (or water) in a stock pot or Dutch oven. Cover and bring to a boil.
- Reduce the heat to low and simmer until beans have are tender and soft; ~60 minutes. Drain and rinse beans in a colander. Set aside.
Make the Chili
- Heat a large heavy skillet over medium high heat. Add enough oil to cover the bottom of the Dutch oven, and then add the onions, peppers, and carrots.Cook, stirring often, until onions are translucent and the carrots begin to soften; about 10 minutes.
- Reduce the heat to medium and stir in the garlic, jalapeno, and mushrooms. Cook, stirring frequently, for 3-5 more minutes; until the mushrooms release their juices. Season vegetables with a pinch of salt to encourage the process.
- To the sautéed vegetable mixture, add the tomatoes, beans, brown sugar, cumin, salt, and pepper.
- Reduce the heat to low and simmer 20-30 minutes, or until the beans are completely cooked.
- Beginning with 1 cup, add vegetable stock as needed to the chili to make it the consistency (i.e., thickness) you want.
- Just before serving, add the mango, orange juice, and cilantro. Give the mixture one more good stir and let it simmer for a few minutes more.
- Garnish with additional diced mango and chopped cilantro and serve.
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.
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Originally published November 12, 2014. This post has been updated with new content, images, and recipe instructions to improve reader experience.
Trena says
I’m guessing you were supposed to drain the beans?
Renée says
Good catch - thank you! Yes, Step #1 should read, "Drain and set aside."
Bonnie says
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. 🙂
Marlynn [UrbanBlissLife] says
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!
Rachel says
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.
Dena Weigel Bell says
Orca beans are so gorgeous! This chili looks like a great way to sneak in a few veggies onto my daughter's plate. Thanks!