Spicy Mango Chicken Chili

Name: Spicy Mango Chicken Chili
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1.5 lbs boneless skinless chicken breasts; 2 tbsp olive oil; 1 large onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 2 cups chicken broth; 1 cup diced mango; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can kidney beans, drained and rinsed; 1 (14.5 oz) can fire-roasted tomatoes; 1 tbsp chili powder; 1 tsp ground cumin; 1/2 tsp cayenne pepper; Salt and pepper to taste; 1 lime, juiced; 1/4 cup fresh cilantro, chopped

🕒 Prep: 15 min

🔥 Cook: 45 min

🍽 Serves: 6

★★★★★

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Get ready for a bowl of pure comfort with a tropical twist! This Spicy Mango Chicken Chili combines the warmth of traditional chili with a burst of sweet, juicy mango. Perfect for those who love a little heat with their sweet, this dish will quickly become a household favorite.

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Ingredients for Spicy Mango Chicken Chili

The heart of this dish is the chicken breasts, providing a lean source of protein. Olive oil is used for sautéing, adding a subtle richness. Onions and garlic form the aromatic base, enhancing every other flavor. The colorful red and yellow bell peppers offer sweetness and texture. Chicken broth adds depth and keeps everything juicy. Meanwhile, diced mango brings a surprising and delightful sweetness that dances with the heat. Black beans and kidney beans contribute heartiness and fiber, while fire-roasted tomatoes add a smoky edge. The spice mix of chili powder, cumin, and cayenne pepper ensures a spicy kick, balanced by the brightness of lime juice and freshness of cilantro.

Tips & Tricks

Use fresh mango for the best flavor, but frozen works in a pinch.
Adjust the cayenne pepper to control the heat level — a little goes a long way!
Leftovers can be frozen for up to 2 months; just thaw and reheat gently.

Serving Suggestions

This chili shines with a side of warm, crusty bread or over a bed of fluffy rice. A dollop of sour cream or a sprinkle of cheese can add a creamy contrast. For a lighter option, serve it alongside a crisp green salad.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?: Absolutely! Chicken thighs will add a richer flavor and remain juicy.
How can I make this vegetarian?: Swap the chicken for extra beans or tofu, and use vegetable broth instead of chicken broth.
Is there a way to make this less spicy?: Simply reduce the amount of cayenne pepper and chili powder to suit your heat preference.

Spicy Mango Chicken Chili Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Toss in the diced onion and garlic, letting them sauté until the onion turns translucent. This is your flavor foundation, so don't rush it. Next, add in the red and yellow bell peppers. Sauté them for about 3-4 minutes until they're softened but still vibrant. Now, it's time for the chicken breasts. Lay them in the pot, searing each side until they're lightly browned. This step locks in the juices.

Once your chicken is nicely seared, pour in the chicken broth. Add the diced mango, black beans, kidney beans, and fire-roasted tomatoes. Sprinkle in the chili powder, cumin, and cayenne pepper. Season with salt and pepper to taste. Stir everything to ensure the flavors meld together. Bring your pot to a boil, then reduce the heat to let it simmer for about 30 minutes. This is when the chicken cooks through and absorbs all those delicious flavors.

After 30 minutes, remove the chicken from the pot. Using two forks, shred it into bite-sized pieces and return it to the pot. Finish with a squeeze of lime juice and a sprinkle of fresh cilantro, stirring it all together. And there you have it, ready to serve!

Why You'll Love This Recipe

Sweet and spicy flavors blend perfectly for a unique taste experience.
Uses simple, fresh ingredients that are easy to find.
Great for meal prep — tastes even better the next day!
Easy one-pot meal for minimal cleanup.
Perfect balance of protein, fiber, and healthy fats.

Ingredients

1.5 lbs boneless skinless chicken breasts

2 tbsp olive oil

1 large onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 yellow bell pepper, diced

2 cups chicken broth

1 cup diced mango

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can kidney beans, drained and rinsed

1 (14.5 oz) can fire-roasted tomatoes

1 tbsp chili powder

1 tsp ground cumin

1/2 tsp cayenne pepper

Salt and pepper to taste

1 lime, juiced

1/4 cup fresh cilantro, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sauté until the onion is translucent.

2. Add the diced red and yellow bell peppers, sauté for about 3-4 minutes until softened.

3. Introduce the chicken breasts to the pot, searing each side until lightly browned.

4. Pour in the chicken broth, diced mango, black beans, kidney beans, fire-roasted tomatoes, chili powder, cumin, cayenne pepper, salt, and pepper. Stir everything together.

5. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes or until the chicken is cooked through.