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Spicy-Sweet Mango Chili is a tropical-inspired bowl of goodness that’s as nourishing as it is exciting! 🥭🌶️ Made with convenience in mind—using salsa from @desertpepper, canned beans and tomatoes, and fresh produce like kale and carrots—it’s a flavorful, plant-based meal that packs a surprising hint of sweetness and just the right amount of heat. At just 251 calories and 11g of protein, it’s a great source of vitamins A & C, potassium, magnesium, iron, and nearly half your daily fiber. Perfect for fueling your day!
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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