If you’re looking for a unique twist on traditional chili, this Spicy-Sweet Mango Chili with Beans and Kale is the answer. It’s a flavor-packed, easy-to-make dish that surprises and satisfies in every bite. You might wonder, “Mango in chili? Really?” Yes, really! The tropical sweetness pairs beautifully with the hearty beans, savory vegetables, and gentle heat for a comforting meal.
The secret to this unique chili recipe’s bold flavor is a jar of Peach Mango Salsa from Desert Pepper Trading Company. Desert Pepper Trading Company is a popular, specialty brand that makes a variety of salsas inspired from the sunny Southwest, markets of Mexico, and their own multi-generational kitchens.
Peach Mango Salsa (a whole jar!) infuses the dish with rich Caribbean-inspired notes that elevate the chili beyond the ordinary. It’s a “medium” heat salsa, which in my book is the most crowd-pleasing heat level and one that doesn’t overpower other flavors. It’s a win-win, enjoy the tropical vibes of a yummy mango salsa while streamlining a recipe thanks to the enormous amount of flavor packed into each jar (which means less chopping and spice hunting time spent)! Paired with the convenience of canned beans and tomatoes along with the goodness of fresh vegetables like kale and carrots, this mango bean dish is as nutritious as it is delicious.
Note: I use a fresh chopped mango in this recipe. If they are not in season, thawed frozen mango will also work. Even in a pinch, you can even omit the mango and just rely on the fruit shining through in the salsa. It’s still delicious.
This vegan chili recipe that generously serves 6, is ideal for meal prep because it tastes just as good—if not better—the next day. The spices and flavors have time to meld, making each bite even more harmonious. Plus, it’s suitable for vegans and vegetarians making it a fantastic option for anyone looking for a wholesome, filling meal powered by plants.
Other key nutrition points, a serving of mango chili has 251 calories per serving with 11g protein and nearly HALF the daily requirement for dietary fiber! It’s also abundant in vitamin A, vitamin C and is a good source of iron, potassium and magnesium.
So next time you’re craving a creative chili with a twist, give this Spicy-Sweet Mango Chili with Beans and Kale a try. You might just find yourself loving the unexpected sweetness, savoring the spice, and enjoying every satisfying spoonful!
Spicy-Sweet Mango Chili is a tropical-inspired bowl that will nourish your body and excite with every bite. It all starts with prepared salsa, canned beans and tomatoes for convenience along with fresh produce like kale, carrots and fresh mango. The surprised hint of sweetness pairs nicely with the spice, and it’s a vegan meal that provides plant protein and nearly half of the daily requirement for fiber.
- 2 tablespoons olive oil
- 1 cup chopped sweet yellow onion
- 1 cup chopped carrots
- 2 cups chopped kale
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 cups vegetable broth
- 1 15- oz can black beans drained
- 1 15- oz can red kidney beans drained
- 1 16- oz jar Desert Pepper Trading Company Peach Mango Salsa
- 1 cup chopped fresh or frozen mango
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In soup pot, bring olive oil to medium-high heat and add onion, carrot and kale and saute for 5-6 minutes or until softened.
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Add cumin and paprika to pot and continue to cook for 30-45 seconds until fragrant.
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Add tomatoes (with juices), drained beans, vegetable broth, salsa and mango to pot and lower heat to medium and let simmer for 20 minutes until thickened.
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Divide among six soup bowls and top with garnishes as desired.
