Spicy-Sweet Mango Chili with Beans and Kale (Vegan)

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!

Purchase this delicious mango salsa (or one of their other amazing, authentic varieties) at Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, and Meijer or pick up your favorites online at DessertPepper.com. Follow on Facebook or Instagram for more recipe inspo.

Spicy-Sweet Mango Chili with Beans and Kale
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

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.

Course: dinner, entree, entree soup
Cuisine: Caribbean
Keyword: chili, mango, salsa, stew
Servings: 6 servings
Calories: 251 kcal
Ingredients
  • 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
Instructions
  1. 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.
  2. Add cumin and paprika to pot and continue to cook for 30-45 seconds until fragrant.
  3. 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.
  4. Divide among six soup bowls and top with garnishes as desired.
Recipe Notes

Easy Pot Roast Soup to Warm Up Winter

Warming up with a bowl of hearty Pot Roast Stew is so comforting – and delicious. Plus, it’s surprisingly easy to make – after browning the beef and prepping ingredients, it pretty much just simmers itself into a pot of perfection.

And, it’s also quite nutritious –even being “comfort food” and all! Beef and lots of veggies makes it a balance meal to fuel your life. A serving has 301 calories, 11g fat, 23g carbs and 23g protein.

How to Make Pot Roast Stew – Tips and Tricks

What cut of beef should I use for stew? The “stew meat” already packaged up at the supermarket works just fine. This “stew meat” is typically cut from the top or bottom eye roast – it’s lean!  If you’d like a little more flavor, a chuck roast works well, and I’ve even used sirloin steak. To make life easier on yourself, you can as the butcher to cut it up into chunks for you rather than cutting it up at home.

Do I really need to brown the Stew Meat? Browning the beef is a cooking step you don’t want to skip – while you CAN dump it in with the liquid ingredients and it will cook, you will be missing that deep caramelized flavor that develops on browned beef. This process really adds depth to any beef soup or beef stew. When browning beef, be mindful that you haven’t overcrowded the pot. Overcrowding will cause beef juices to be created faster than they evaporate – making your beef steam rather than brown. But, this pot roast soup recipe calls for just 1.25 lbs which should have enough room to brown nicely in the recommended 3.5 Quart Dutch Oven.

Can I cut the simmering time? Don’t rush the simmering, when you simmer the beef in liquid, it helps break down any connective tissues and create a melt-in-your-mouth eating experience – plus helps all the flavors co-mingle in harmony. Simmering low and slow also cooks the carrots and potatoes just right (but add the more tender peas and mushrooms in the last 20 minutes). The good news is that even though this beef stew recipe needs to simmer for about 75-90 minutes, it process is basically hands-off – just set the pot on the stove!

Is there a substitute for wine? Yes, you canomit it and use a little more broth or add add with a 1/2 part red wine vinegar and 1/2 part water mixture.

Can I substitute vegetables? Yes, as long as everything is cut up into bit-sized pieces – try parsnips instead of carrots, sweet potatoes instead of russet potatoes, bell peppers instead of celery. The recipe is very accommodating.

5 from 5 votes
Enjoy a hearty, comforting meal in a mug (or bowl) with this simple, yet so flavorful stew recipe that will remind you of Grandma's Pot roast. Perfect for soup season.
Easy Beef Pot Roast Soup
Prep Time
9 hrs 15 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 45 mins
 

Enjoy a hearty, comforting meal in a mug (or bowl) with this simple, yet so flavorful recipe that will remind you of Grandma's Pot roast.

Course: entree soup, Soup
Cuisine: American
Keyword: beef, pot roast, stew
Servings: 6 servings
Calories: 301 kcal
Ingredients
  • 2 tbsp olive oil
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 5 cups beef broth
  • ½ cup red wine
  • 1 ¼ lb. beef stew meat, 1” chunks ( like top or bottom round, chuck, sirloin, etc)
  • 1 medium onion chopped in larger pieces
  • ½ cup chopped celery
  • 1 cup carrots coarse chop
  • 1 lb. russet potatoes peeled chopped approx. 1” cube
  • ¼ cup jarred tomato-based pasta sauce (like Rao's or Ragu) or 2 tbsp tomato paste
  • 2 tbsp freeze-dried Italian herb blend
  • 1 cup mushrooms chopped
  • ¾ cup frozen peas
  • 1 tbsp cornstarch
  • ¼ cup water
Instructions
  1. Add olive oil to Dutch oven and bring to medium-high heat.

  2. Add stew meat, onions, salt, pepper and garlic powder to pot and cook, stirring frequently, for about 6-7 minutes or until beef browned.

  3. Pour in beef broth and wine into hot pan to deglaze, stirring to pull up any crusted bits on bottom of pan.

  4. Add celery, carrots, potatoes and pasta sauce and simmer on medium low with lid on (but cracked for steam release) for about 60 minutes.

  5. Then add mushrooms, frozen peas and a slurry of cornstarch mixed with the water (this will help thicken). Cook an additional 20 to 30 minutes with lid off.

Recipe Notes

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