Slow Cooker Black Bean & Mango Caribbean Chili

If there were Academy Awards for recipes, I would nominate this for “Best New Chili in a Slow Cooker.” Can you nominate yourself for the Oscars? In my little fantasy recipe awards world, you totally can.

I might be biased, but seriously, this Slow Cooker Black Bean & Mango Caribbean Chili is top-notch. I’ve made my share of chili recipes (and adore every single one of them, being a chili fiend and all) – but in my book, this one is right up there with the best of them. It’s just different enough to be special, yet familiar enough to qualify as serious comfort food.

What makes this vegetarian Caribbean chili so different? Well, it’s Caribbean! Okay, so it’s not actually Caribbean, but it’s infused with Caribbean-influenced goodness. Black beans and peppers, for one. And we’ve got mangoes, of course, along with (yup) golden raisins thrown in. Trust me. The fruit adds this wonderful sweet contrast that melds wonderfully with the savory components.

And then there are the familiar chili spices – chili powder, cumin, even some smoked paprika. But then we’ve got cinnamon and allspice. And it so, so works.

I never thought I could be quite so excited about chili, but seriously. New fave right here.

I’d like to thank my Crock Pot. I couldn’t have done it without you! And black beans – from scratch or canned. Oh, and mangoes! You’re the secret ingredient, my friend!

Okay, so I need to work on my acceptance speech.

3 from 1 vote

Slow Cooker Black Bean & Mango Caribbean Chili

Prep: 15 minutes mins

Cook: 8 hours hrs

Total: 8 hours hrs 15 minutes mins

Author: Kare

Yield: 6

A savory and sweet taste of the tropics, this vegan chili will shake up your Crock Pot chili rotation. In a good way.

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Ingredients

• 1 medium yellow onion (diced, about 2 cups)
• 3 medium cloves garlic (minced)
• 1 jalapeno pepper (diced*)
• 2 14.5-ounce can fire-roasted diced tomatoes (plain diced tomatoes also work)
• 4 cups cooked black beans (or 2 [15-ounce cans] black beans, drained)
• 1/2 cup orange juice (I use fresh-squeezed from about 2 medium naval oranges)
• 1/2 cup golden raisins
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/2 teaspoon kosher salt
• 2 cups diced ripe mango (from about 2 large mangoes)
• Additional salt and pepper (to taste)

Topping ideas:

• Sour cream or cashew sour cream
• Lime wedges (for squeezing over the top of individual servings)
• Diced avocado
• Sliced scallions
• Chopped mango
• Halved cherry tomatoes
• Cilantro

Instructions

• Add all ingredients except the mangoes and additional salt and pepper to a 3-quart or larger Crock Pot. Stir gently to combine. Cook on low for 8-10 hours (or on high for 4-6 hours). Stir in the mango, cover, and cook for another 10 minutes or so - just enough to warm the mangoes. Taste and add additional salt and pepper if desired.
• Scoop into large bowls and top individual servings with an assortment of toppings, if you like.

Notes

* Because jalapeno peppers vary so much heat-wise, I like to taste it to see how hot it is before deciding how much to put in. If it's mild, I'll add some seeds along with the flesh. If it's already pretty hot, I'll discard the seeds and use only the flesh.

Dairy option:

Top with a dollop of sour cream or Greek yogurt and shredded Jack cheese.

Meat option:

Add cooked, shredded chicken or pork to individual servings if the carnivores would like.

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