CALORIES: 299G
FAT: 2G
FIBER: 14G
PROTEIN: 11.5G
This bomb crockpot chili will have you day-dreaming of sunshine and beaches. Just one savory bowl and your winter blues won’t be so bad after all. Promise.
Cookware & Utensils
SKILL: EASY
TIME: 3HRS
SERVINGS: 6-8
TYPE: AMERICAN
Ingredients
- 14.5 oz diced tomatoes
- 10 oz rotel tomatoes
- 16 oz mango salsa
- 6 oz tomato paste
- 15 oz whole kernel corn
- 15 oz black beans
- 2 bell peppers
- 1 sweet onion
- 1 jalapeño
- 3 cloves garlic, minced
- ¾ cup frozen mangoes
- 2 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
Instructions
Cans to crockpot
In the crockpot, empty a jar of mango salsa, a 14.5 oz can of diced tomatoes, 10 oz can of Rotel tomatoes, and a 15.5 oz can of black beans (sizes may vary). Add in the full 6 oz can of tomato paste by scooping out with a spoon. Add in a 15 oz can of corn.
Cut the vegetables
Using a knife, chop up 2 bell peppers, 1 onion, and 1 jalapeño into bite size pieces. Then peel 3 cloves of garlic and finely mince. Add all vegetables to the crockpot. Chop up ¾ cup frozen mangoes into smaller pieces, add to the crockpot as well.
Add the spices
Measure out 2 tablespoons of chili powder, 1 tablespoon of cumin, 1 tablespoon brown sugar, and 1 teaspoon of black pepper and add to the crockpot.
Cook and serve
Set the crockpot timer to low for 2-3 hours. You can stir once or twice if you are impatient like me. Serve with cheddar cheese, avocado, sour cream, tortilla chips or all of the above. Sweet mango delight!
Store your chili
After filling up, store this chili in a freezer safe container for up to a month. Great for lunches, loaded baked potatoes, nachos and more. Just microwave or heat on the stovetop.
