This rich, hearty mango chili is packed with fresh vegetables and warm, savory-sweet Caribbean flavors. Extra-mild, kid-friendly, and surprisingly vegan.
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
This is a very mild chili, so if you need to add a little more heat, go for it! Add an extra jalapeno or two, and 1-2 teaspoons of chili powder.Like most chili recipes, the chili can be made well ahead of time, and it freezes well.