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.) 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. (Or do what I do : 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.
This is a very mild chili, so if you need to add a little more heat, go for it! Like most chili recipes, it can be made well ahead of time, and it freezes well. Want a spicier chili? Add an extra jalapeno or two, and 1-2 teaspoons of chili powder.
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