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Bourbon Mango Black Bean Chili

Last updated on June 7, 2018 By Kate Kasbee 6 Comments

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I don’t know about you, but chili is on heavy rotation in my house this time of year. It’s frigid outside, and all I’m craving is warm and hearty foods. Are you with me?

This recipe is an exotic twist on a classic weeknight dinner. The mango makes it a bit sweeter than traditional chili, but there’s still plenty of spice to keep it grounded. A splash of bourbon adds just the slightest touch of flavor without being too much, while hearty black beans and tomatoes fill out the body to give this dish a serious stick-to-your-ribs finish.

Bourbon Mango Black Bean Chili

Plus, this chili freezes and re-heats beautifully. My suggestion? Make a double batch, pop half in the freezer, and bring it out at a later date to enjoy as a quick and easy meal.

Note: If you prefer to omit the bourbon, this chili holds its own just find without it.

Bourbon Mango Black Bean Chili

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Bourbon Mango Black Bean Chili

  • Author: Well Vegan
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Dinner
  • Cuisine: Vegan
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Ingredients

  • 1 cup TVP
  • 2 Tbsp. olive oil
  • ½ yellow onion, diced
  • 1 jalapeño, seeded and diced
  • 3 garlic cloves, minced
  • 1 ½ Tbsp. chili powder
  • 1 tsp. paprika
  • 2 14-oz. cans diced tomatoes
  • 1 15-oz. can black beans, drained and rinsed
  • 1 large or 2 small mangos, peeled and diced
  • 2 Tbsp. bourbon
  • 1 tsp. brown sugar
  • 1 ½ tsp. salt
  • ½ tsp. black pepper
  • Pinch of cayenne pepper (optional)
  • Vegan sour cream and cilantro, for serving

Instructions

  1. Boil a cup of water and pour it over the TVP in a bowl. Let it stand while you prep your other ingredients, or about 5-10 minutes.
  2. Heat the olive oil in a large stockpot over medium heat. Add the onion and jalapeño and cook until soft, about 5 minutes. Stir in the garlic and cook for another minute.
  3. Add the TVP to the onion, jalapeño and garlic. Stir to thoroughly combine. Season the mixture with chili powder and paprika and continue to cook for another 3-5 minutes, stirring frequently.
  4. Add the diced tomatoes, black beans and mango to the stockpot and stir to combine. If the mixture looks thick, add water to thin until you’ve reached your desired consistency (I used ½ cup).
  5. Stir in the bourbon and brown sugar. Season chili with salt, black pepper and a pinch of cayenne, if desired. Reduce heat to medium-low and simmer for 35-40 minutes, until the mango is tender.
  6. Serve immediately and garnish with vegan sour cream and cilantro. You can also freeze the chili in a covered, airtight container or heavy-duty freezer bags for up to 6 months.

Did you make this recipe?

Tag @well_vegan on Instagram and hashtag it #wellvegan

 

Filed Under: Dinner, Gluten-free, Recipe Tagged With: balanced vegan meal, black beans, chili, Dinner, healthy vegan meal, mango, vegan dinner, vegan mains, winter recipes

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Katie and Kate are two vegans maintaining a cross-country friendship swapping recipes and writing cookbooks. Check out our Meal Plans and Vegan Starter Guide.

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Reader Interactions

Comments

  1. AvatarGeorgia Gaudioso

    January 10, 2017 at 1:27 pm

    This looks amazing! I’m making this stat!

  2. AvatarWell Vegan

    January 10, 2017 at 1:34 pm

    Good luck GG! Let us know how it goes 🙂

  3. AvatarLauren | The Oatmeal Artist

    January 11, 2017 at 6:44 am

    You had me at bourbon. 🙂

  4. AvatarKate Kasbee

    January 11, 2017 at 9:46 am

    Right?! It adds such an unexpected kick.

  5. AvatarCrystal

    October 9, 2017 at 1:14 pm

    What is TVP?

  6. AvatarKatie Koteen

    October 11, 2017 at 2:31 pm

    Textured vegetable protein 🙂 http://a.co/0wvw4rP

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