DistributorsMain dishes · CRESPO KITCHEN
Mango Black Bean Chili
Black beans, tomatoes and quinoa finished with fresh mango.
40 min approx.Fresh mango
© 2026 National Mango BoardIngredients
- 1½ cups cooked quinoa (about 3/4 cup dry)
- 2 15-ounce cans black beans
- 1 tbsp vegan Worcestershire sauce
- 1/2 tsp allspice
- 1 large yellow onion
- 1/2 cup chopped cilantro
- 6 ounce can tomato paste
- 1 28-ounce can crushed fire roasted tomatoes
- 1 green pepper
- 3 mangos — 2 1/2 cups diced, plus garnish (we used the Keitt variety)
- 2 tbsp chili powder
- 1 28-ounce can diced fire roasted tomatoes
- 4 garlic cloves
- 2 tbsp olive oil
- 1 tbsp ground cumin
- 1½ tsp kosher salt
Method
- If using dry quinoa, cook it in 1½ cups water for 15–20 minutes, rest covered for 5 minutes and measure 1½ cups cooked. Drain and rinse beans.
- Chop onion, pepper and garlic. Sauté onion in oil for 5 minutes, then add garlic and pepper for 5 more. Stir in Worcestershire, tomato paste and spices for 2 minutes.
- Add beans, both canned tomatoes, cilantro, salt, quinoa and 2 cups water. Simmer for 15 minutes.
- Stir in 2½ cups mango and turn off the heat. Garnish with the remaining mango.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: National Mango Board