• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Well Vegan
  • Recipes
    • All Recipes
    • Dinner Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Gluten-free Recipes
    • Budget Vegan
  • Our Cookbook
  • Vegan Starter Guide
  • About
menu icon
go to homepage
search icon
Homepage link
  • Recipes
    • All Recipes
    • Dinner Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Gluten-free Recipes
    • Budget Vegan
  • Our Cookbook
  • Vegan Starter Guide
  • About
×

Home » Recipes » Recipe

Bourbon Mango Black Bean Chili

Jan 6, 2017 · by Kate Kasbee · This post may contain affiliate links · 6 Comments · Modified: Jun 7, 2018

Jump to Recipe·Print Recipe

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 this recipe

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

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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
Print Recipe
Pin Recipe

Ingredients

Scale
  • 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

 

More Recipes

  • Our Favorite Creamy Vegan Pasta Recipes
  • The Best Vegan Chili
  • Vegan Enchiladas with Jackfruit and Black Beans
  • Warm Fall Harvest Bowl

Reader Interactions

Comments

  1. Katie Koteen

    October 11, 2017 at 2:31 pm

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

  2. Crystal

    October 09, 2017 at 1:14 pm

    What is TVP?

  3. Kate Kasbee

    January 11, 2017 at 9:46 am

    Right?! It adds such an unexpected kick.

  4. Lauren | The Oatmeal Artist

    January 11, 2017 at 6:44 am

    You had me at bourbon. 🙂

  5. Well Vegan

    January 10, 2017 at 1:34 pm

    Good luck GG! Let us know how it goes 🙂

  6. Georgia Gaudioso

    January 10, 2017 at 1:27 pm

    This looks amazing! I'm making this stat!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Get Our Cookbook

cookbook

IndieBound / Books-A-Million / Powells / Amazon

Get Kate's Cookbook

cookbook

IndieBound / Barnes and Noble / Powells / Amazon

About Well Vegan

katie and kate

Katie and Kate are two vegans maintaining a cross-country friendship swapping recipes and writing cookbooks. About Us...

  • Facebook
  • Instagram
  • Pinterest
  • RSS

Our Favorite Recipes

Carrot Cake Oatmeal [Instant Pot]

Carrot Cake Oatmeal (Instant Pot and Gluten-free)

creamy spicy vegan sausage pasta

Creamy Spicy Vegan Sausage Pasta with Spinach

cauliflower tikka masala tacos

Cauliflower Tikka Masala Tacos

Belgian sugar waffles

Liege Waffles (Belgian Sugar Waffles)

vegan sloppy joes

Lentil and Cauliflower Vegan Sloppy Joes

chocolate chip cookies

The New York Times’ (Vegan) Chocolate Chip Cookies

tempeh breakfast hash

Savory Tempeh Breakfast Hash

Charred Brussels Sprout Salad with Miso Mustard Dressing

Charred Brussels Sprout Salad with Miso Mustard Dressing

More Recipes

Footer


Recipes

  • All Recipes
  • Gluten-free
  • Breakfast
  • Soy-free
  • Smoothies
  • Salads
  • Snacks
  • Desserts
  • Lunch
  • Dinner

More

  • The Frugal Vegan Cookbook
  • Vegan Meal Plan
  • Vegan Starter Guide
  • Sample Vegan Meal Plan
  • FAQ
  • Blog
  • About

Copyright © 2023 Well Vegan · All Rights Reserved · Privacy Policy · Affiliate terms · Legal