Save to Pinterest A vibrant, slightly sweet and spicy chili featuring tender chicken, ripe mango, and bold Southwest flavors. Perfect for a hearty weeknight dinner with a twist.
I first made this Mango Southwest Chicken Chili when craving something cozy yet colorful: the ripe mango melts into the sauce and every bite packs a perfect balance of sweet and heat.
Ingredients
- Boneless skinless chicken breasts: 1.5 lbs (700 g), diced
- Mango: 1 large, peeled and diced
- Red bell pepper: 1 large, diced
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Jalapeño pepper: 1, seeded and minced (optional for heat)
- Diced tomatoes: 1 (15 oz / 425 g) can
- Black beans: 1 (15 oz / 425 g) can, drained and rinsed
- Corn kernels: 1 cup (240 ml), fresh or frozen
- Lime: 1, juiced
- Fresh cilantro: 1/4 cup, chopped
- Chili powder: 2 tsp
- Ground cumin: 1 tsp
- Smoked paprika: 1 tsp
- Ground coriander: 1/2 tsp
- Salt: 1/2 tsp (plus more to taste)
- Black pepper: 1/4 tsp
- Olive oil: 2 tbsp
- Low-sodium chicken broth: 2 cups (480 ml)
Instructions
- Sauté vegetables:
- Heat olive oil in a large pot over medium heat. Add onion and red bell pepper, sauté for 3 & 4 minutes until softened.
- Add aromatics:
- Stir in garlic and jalapeño, cook for 1 minute until fragrant.
- Cook chicken:
- Add diced chicken, season with salt, pepper, chili powder, cumin, smoked paprika, and coriander. Cook for 4 & 5 minutes, stirring occasionally, until chicken is lightly browned.
- Simmer base:
- Add diced tomatoes (with juices), black beans, corn, and chicken broth. Bring to a simmer.
- Simmer covered:
- Reduce heat to medium-low, cover partially, and simmer for 15 minutes.
- Add mango and finish:
- Stir in diced mango, lime juice, and half the cilantro. Simmer uncovered for 10 more minutes, until chili thickens and flavors meld.
- Serve:
- Adjust seasoning if needed. Serve hot, garnished with remaining cilantro.
Save to Pinterest This chili was a hit for my family on a chilly autumn evening & everyone loved the sweet surprise of mango in their bowls.
Serving Suggestions
Top with tortilla chips, diced avocado, or a dollop of sour cream for extra creaminess and crunch.
Required Tools
Use a large heavy-bottomed pot or Dutch oven, chef’s knife, cutting board, and wooden spoon for best results.
Nutrition Information
Each serving contains 340 calories, 7 g total fat, 38 g carbohydrates, and 29 g protein.
Save to Pinterest Enjoy the bright flavors and satisfying warmth & this chili is sure to become a family favorite.
Common Recipe Questions
- → How do I adjust the heat level?
Add more jalapeño, cayenne pepper, or omit jalapeño for a milder bowl. Adjust to personal taste before serving.
- → Can I use frozen mango?
Yes, frozen mango works well. Thaw and dice before adding to retain the fresh, sweet flavor in the chili.
- → What garnishes pair best?
Top with cilantro, avocado, sour cream, or crispy tortilla chips for added flavor and contrasting texture.
- → Is this dish gluten-free?
Yes, it is naturally gluten-free. Always check canned labels to ensure no cross-contamination.
- → Can I make this vegetarian?
Omit chicken and add extra beans or your favorite hearty vegetables. Keep all seasonings and mango for flavor.
- → What is the best meat substitute?
Turkey or a plant-based chicken alternative works well if you're looking to switch up the protein.