Mango Superfood Chili

Serving Size 6

Prep Time 15 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

Inspired by: A Couple Cooks

  • 1 package Nasoya Plantspired Mexican Superfood Skillet 
  • 1 large yellow onion
  • 1 green pepper
  • 2 jalapenos
  • 4 garlic cloves
  • 1 15-ounce cans black beans 
  • 1 15-ounce can red kidney beans
  • 1 15-ounce can corn
  • 1/2 cup chopped cilantro
  • 3 mangos
  • 2 tablespoons olive oil
  • 1 tablespoon vegan Worcestershire sauce
  • 6-ounce can tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon allspice
  • 1 28-ounce can crushed fire roasted tomatoes
  • 1 28-ounce can diced fire roasted tomatoes
  • 1 1/2 teaspoons kosher salt

Preparation

  1. Dice the onion. Dice the pepper. Mince the garlic. Drain and rinse the beans & corn. Roughly chop the cilantro. Dice the mango into chunks. Measure out 2 1/2 cups for the chili, then small dice the rest for the garnish.
  2. In a large pot, heat the olive oil, then sauté the onion for 5 minutes over medium high heat. Add the garlic, green pepper, jalapenos and sauté about 5 minutes. Stir in the Worcestershire sauce, tomato paste, chili powder, cumin, and allspice, and cook for 2 minutes, stirring constantly so that the mixture does not stick to the bottom of the pot.
  3. Add the beans, corn, cans of tomatoes, chopped cilantro, kosher salt, and the Mexican Superfood Skillet. Pour in 2 cups water. Bring to a boil, then simmer on low for 15 minutes. Stir in the diced mango, then remove from the heat.
  4. Serve warm topped with reserved mango garnish and a squeeze of lime juice.

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