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. Oh, and mangoes! You’re the secret ingredient, my friend!
Okay, so I need to work on my acceptance speech.
Slow Cooker Black Bean & Mango Caribbean Chili
- 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)
- 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
- 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.
Yum! I only just got a slow cooker so I’m stoked to add slow cooker recipes to my repertoire. I’ve had chili with pineapple in it before, and that was great, so I imagine that mango would be excellent as well. Have pinned and will be trying this soon!
It is my honour to announce the winner of ‘Best New Chili in a Slow Cooker’, and the award goes to…..
Slower Cooker Black Bean and Mango Caribbean Chili!!
Hope you’ve got your awards dress picked out because this is definitely a winning recipe!
This sounds amazing. This one will be going in a Real Food Meal Plan very soon for sure!!
Oh wow! This chili looks incredible! 🙂 I’m adding it to our meal plan this week. Thanks for the awesome recipe Kare!
Hi! I’d like to try this recipe. Is it possible to cook it in a dutch oven or in a heavy pot with a non stick surface? I don’t have slow cooker. Thanks.
Sure, I would just suggest sauteing the onion first then watch your liquid level (Crock Pots require less liquid). You may need to add a bit of veggie broth.
Made this immediately after reading this post.
I’m so glad you liked it! I have been really excited about it – can’t wait to make it again. 🙂
I fixed this chili recipe at our boat club chili cook off contest and won 2nd place with 11 entries. I was happy winning that place for the first time trying this marvelous recipe. I will alter it a little bit the next time to include ground turkey and to make it a little Spicer. Most people like meat in the chili. I think that is the only reason I didn’t take first place. The flavor is awesome.
We just made this recipe. It’s my favorite thing we’ve made in the slow cooker so far, it’s flavorful and fun and just great. If you are not a huge fan of heat and spiciness though – which I’m not – I recommend cutting the pepper to 1/2 – 2/3 spoon, it was a bit too hot for me. We also added sweet potatoes and peppers to the recipe which were harmonious in both texture and flavor. Would recommend, for sure!
So glad you like it! Jalapenos are so hard to gauge. Sometimes they’re no hotter than a bell pepper, sometimes they’re can’t-go-near hot!
I was actually referring to the Chili powder rather than the Jalapeno, that was my bad for being unclear.
I’m curious if you add sweet potatoes do you just put them in diced and uncooked with everything else?
my 2 vegans love this recipe, have to spice it up with more jalapenos, did not have any allspice used a dash of Chinese five spice, also i prefer a thinner chilli so i added beer and coco cola, 1 orange bell. sorry to butcher it but is a great recipe. i have placed second two years in a row at my local chilli cook off, this year im trying this and looking for first. THANKS
Thank you for your comment! Hey, you’ve got to make a recipe your own – I am guilty of that with almost every recipe out there. 😉 I love your creative revisions!
I LOVE this recipe! Next week, I’m entering an annual chili cook-off. I won spiciest chili the last 2 years there with a different recipe. Now, I’m going for Grand Champion with this one. My additions include: roasted red peppers, dark beer and diced cooked chicken breast. I only use a tiny amount of cinnamon and boost up the heat some with serrano peppers.
Whoa, that sounds delicious! Best of luck in the cook-off!
Thank you for making me a winner at my office Chili Cook-off. I needed a meatless chili since it was held on a Friday during Lent and this sounded so unique that I just had to try it. Delicious! and so simple to put together – the slow cooker does most of the work. So many positive comments from my co-workers and requests for the recipe. One person who proclaimed himself a “megan” even said it was great!
Woo hoo! Love it. Congrats on winning the cook-off!
This was delicious. The flavors were great and so simple to put together. Made it in a Dutch Oven under an hour…Just found your site and am a happy camper!
Thanks so much.