Save This vibrant Mango Southwest Chicken Chili brings together sweet ripe mango and bold Southwest spices for a satisfying dinner that never fails to brighten chilly evenings. It is loaded with tender chicken, hearty black beans, and pops of fresh corn for a one-pot meal that you can make any night of the week. The mango adds just the right pop of sweetness to balance each spicy, zesty bite.
When I first made this chili on a whim during the late summer mango season it instantly became a regular craving at home. Even those who are skeptical about fruit in savory dishes soon ask for seconds.
Ingredients
- Boneless skinless chicken breasts: Choose plump fresh chicken for juicy results and cut it into uniform cubes so they cook evenly
- Ripe mango: Adds vibrant sweetness and a unique twist Use one that yields slightly to gentle pressure for the best flavor
- Red bell pepper: Pick a firm pepper with glossy skin for bright color and mild crunch
- Onion and garlic: Create the savory backbone of the chili Always start with a quality fresh onion and whole garlic cloves
- Jalapëo pepper: For adjustable heat Use a fresh dark green pepper and remove seeds for a milder bite
- Diced tomatoes canned: These contribute tang and body Look for fire-roasted varieties for extra smokiness
- Black beans: Offer protein and creamy texture Rinse well before adding to avoid excess sodium
- Corn kernels: Sweet bursts of corn are essential Use fresh in season or frozen for the best pop
- Lime: Brightens the pot with acidity that balances spice Use just-squeezed juice if possible
- Fresh cilantro: Stir some in then sprinkle more on top for a herby finish Check for perky leaves without wilting
- Chili powder ground cumin smoked paprika ground coriander: Each spice layers flavor Go for high-quality single-ingredient spices whenever you can
- Salt and black pepper: Season thoughtfully Taste and adjust as needed for perfect balance
- Olive oil: Lets ingredients bloom and adds silkiness Choose extra virgin for rich depth
- Low-sodium chicken broth: Forms the liquid base Keep it low sodium so you control the salt
Instructions
- Prep the vegetables and chicken
- Dice the chicken into bite-size pieces Chop onion red bell pepper jalapëo cilantro and peel then dice the mango Keep everything ready and organized on your cutting board for a smooth process
- Sauté the aromatics
- Heat olive oil in a heavy pot over medium heat Add chopped onion and red bell pepper Stir and cook for 3 to 4 minutes until soft and glossy The goal is to draw out their sweetness without browning
- Bloom the spices
- Add minced garlic and jalapëo to the softened vegetables Stir constantly for about one minute until you smell them becoming fragrant This step oils the spices and releases their fuller flavor
- Brown the chicken
- Add the diced chicken to the pot and sprinkle over the salt pepper chili powder cumin smoked paprika and coriander Stir the chicken so spices coat each piece Cook for about 4 to 5 minutes until the edges are just turning golden This begins layering the signature chili flavors
- Simmer the chili
- Pour in the canned tomatoes with juices add black beans corn and chicken broth Stir well and raise heat until the pot just starts to simmer
- Slow cook for melding
- Partially cover the pot and reduce heat to medium low Let the chili simmer gently for 15 minutes This gives chicken time to get ultra tender and lets the flavors infuse
- Finish with the mango and lime
- Uncover and stir in the diced mango lime juice and half the chopped cilantro Keep at a gentle simmer for 10 minutes The chili will thicken and the mango melds perfectly with the smoky broth
- Taste and adjust
- Taste the chili and add more salt or spices if needed Serve hot ladle into bowls and finish each with the remaining fresh cilantro
Save My favorite thing in this chili is the surprise of sweet juicy mango in every bowl It reminds me of late summer evenings at home when we could always count on brilliant Arizona sunset colors and a little bowl of chili to share
Storage Tips
Let extra chili cool down completely before tucking it into airtight containers in the fridge It stays fresh up to four days When reheating bring to a simmer on the stove adding a splash of chicken broth if it gets too thick Freezing works very well pour into freezer bags shrink out the air and lay flat for quick thawing They will keep for two months and are a lifesaver for busy weeknights
Ingredient Substitutions
If you do not have chicken try turkey or even cooked pulled pork For a vegetarian option simply double the black beans or mix in cooked lentils Instead of mango try ripe peach or pineapple for a different fruity flair Red kidney beans will also work Black beans just bring a creamy contrast I love using fire roasted tomatoes when I find them for even more depth
Serving Suggestions
This chili always shines paired with crumbled tortilla chips a scoop of sour cream and plenty of avocado Sometimes I serve it with a squeeze of fresh lime and warm corn tortillas alongside It is fun to set out toppings and let everyone build their own bowl especially if you have kids around It is also amazing with sweet cornbread or a fresh green salad
Cultural and Historical Context
Southwestern cuisine is famous for blending smoky chiles vibrant vegetables and unexpected sweetness from local fruit Mango brings a tropical twist that works naturally with the classic spicy savory notes of a good chili While not strictly traditional this version draws inspiration from community potlucks in the Southwest where everyone tries to add their own mark
Seasonal Adaptations
Swap in fresh summer corn for peak flavor if you find it When mangoes are out of season buy frozen chunks and let them thaw before adding Dice some roasted poblano pepper for a deeper smoky note in colder months
Success Stories
Many friends who claimed to dislike fruit in savory dishes now request this chili for game nights The first time I served it to my extended family even my aunt who is a chili purist went back for seconds It always gets compliments for being unexpected but still completely comforting
Freezer Meal Conversion
To prep for the freezer complete the chili as directed but do not add fresh cilantro before freezing Let the pot cool fully then freeze individual portions When ready to serve simply thaw gently on the stovetop and finish with fresh cilantro and extra lime This way it tastes just-made every time
Save Add a bowl of this vibrant chili to your table and watch the whole family dig in with smiles. Its sweet and spicy harmony makes this Southwest-inspired dish a year-round favorite.
Recipe Guide
- → What gives this chili its signature flavor?
Sweet mango balances the earthy Southwest spices, while fresh lime juice and cilantro create a distinctive bright finish.
- → Can I make this dish ahead of time?
Yes, prepared chili can be stored in the refrigerator for up to three days. The flavors continue to develop as it sits.
- → How can I make this dish vegetarian?
Simply omit the chicken and use extra beans or vegetables in its place, keeping the base flavors intact.
- → Are there suggested toppings to serve with it?
Toppings like fresh cilantro, avocado slices, tortilla chips, or sour cream add color and extra flavor.
- → What is the best way to add more heat?
Add extra minced jalapeño or a pinch of cayenne pepper during cooking for a spicier finish.