Save This Mango Southwest Chicken Chili delivers a colorful twist on classic chili with tender chicken, juicy mango, and layers of warmth from pantry-friendly Southwest spices. It is a lively weeknight dinner that feels both comforting and fresh, ideal for moments when you crave bold, unexpected flavors but still want a cozy meal.
Every time I make this, my family comments on how the mango brightens the whole dish. It even won over my skeptical partner who once thought fruit in chili was strange, but now requests it on chilly evenings.
Ingredients
- Diced chicken breast: Choose fresh, firm chicken for best texture It soaks up spices and creates a hearty base
- Ripe mango: Bring juicy sweetness and a touch of tropical flair Pick a mango that gives slightly when squeezed and smells fragrant
- Red bell pepper: Delivers crunch and sweetness Opt for firm, glossy peppers with no soft spots
- Onion and garlic: Classic aromatics Build depth and rich base flavors Choose onions with papery skins and garlic with tight healthy cloves
- Jalapeño pepper: For optional heat Select glossy peppers with unblemished skin Remove seeds for less spice
- Canned diced tomatoes: Pick fire-roasted for extra depth Read labels to avoid extra sodium or additives
- Black beans: Provide protein and earthiness Rinse well for better flavor and texture
- Corn kernels: Sweet pops of flavor Frozen is fine or use fresh in season
- Lime juice: Gives a zesty tang Squeeze fresh for brighter taste
- Fresh cilantro: Brings herbal lift Look for vibrant green leaves with no wilting
- Chili powder, cumin, smoked paprika, coriander: Southwest spice blend Use fresh spices for best aroma and flavor
- Olive oil: For sautéing and flavor Choose extra virgin for richness
- Low-sodium chicken broth: Creates a base to simmer all flavors together Always taste before adding more salt
Instructions
- Sauté the Aromatics:
- Heat olive oil in a large heavy-bottomed pot over medium heat Once shimmering add the chopped onion and diced red bell pepper Cook this gently for about eight minutes until the onion is translucent and the bell pepper starts to soften Stir often so nothing burns This slow process brings out their natural sweetness and forms the backbone of the chili
- Build Heat and Fragrance:
- Add minced garlic and jalapeño to the pot Stir constantly for one minute until you smell a wave of their fragrance This step wakes up their flavors without letting the garlic get bitter
- Brown the Chicken:
- Add the diced chicken to your pot Sprinkle with salt and black pepper along with chili powder cumin smoked paprika and coriander Stir to coat every piece with the spice mixture Cook until the chicken is no longer pink and just starts to brown around the edges about five minutes This step helps lock in flavor and gives the chili a heartier texture
- Simmer the Chili:
- Pour in the canned diced tomatoes with their juices followed by drained black beans corn kernels and chicken broth Stir well to combine everything Bring this mixture up to a gentle simmer over medium-high heat
- Develop Flavor:
- Lower the heat to medium-low then partially cover the pot Let the chili simmer for fifteen minutes so the flavors deepen and the chicken stays juicy Stir a couple times to prevent sticking
- Add Mango and Brightness:
- With the pot uncovered stir in the diced mango lime juice and half the chopped cilantro Let the chili simmer gently for ten more minutes This lets the mango infuse its sweet notes without getting mushy The chili will thicken as some liquid evaporates
- Finish and Serve:
- Taste and adjust seasoning with extra salt or lime if needed Scoop the hot chili into bowls and top with the rest of the fresh cilantro
Save Mango is always my favorite ingredient in this recipe Its sunny sweetness just makes the chili pop and brings smiles to the table I still remember my brother asking for seconds and declaring it his favorite new chili twist
Storage Tips
Refrigerate leftovers in an airtight container for up to four days This chili thickens as it sits so add a splash of broth or water when reheating Gently rewarm in a covered pot over low heat or microwave in intervals
Ingredient Substitutions
For no chicken simply add an extra can of beans or toss in diced sweet potatoes For dairy free richness a swirl of coconut milk works beautifully If you cannot find mango try ripe peaches or even pineapple chunks for a tropical spin
Serving Suggestions
Spoon hot chili over cooked quinoa or brown rice for a filling meal Top with avocado slices extra cilantro or a dollop of cool sour cream Scoop up with tortilla chips on the side or nestle with warm cornbread for a hearty feast
Cultural and Seasonal Notes
This chili draws on classic Southwest flavors—think smoky cumin and paprika with just enough heat The addition of fresh fruit is partly inspired by Mexican salsas and tropical cuisine I love making this in late spring when mangoes show up at their sweetest though frozen mango works for year round cooking
Seasonal Adaptations
Use fresh summer corn off the cob in peak season Swap in butternut squash for mango in the fall for a cozy alternative Top with roasted pepitas for a nutty autumn twist
Success Stories
A friend made this with her three kids and they all cleaned their bowls without complaint Several readers have reported winning local chili cook-offs by bringing in the sweet mango surprise It has even turned chili skeptics into believers with just one bite
Freezer Meal Conversion
Prepare chili as directed holding back the cilantro and lime Cool completely then portion into freezer safe containers Freeze for up to two months To serve thaw overnight in the refrigerator reheat gently on the stove and finish with fresh lime and cilantro for the best flavor
Save The chili is best enjoyed fresh with a squeeze of lime and extra cilantro on top. Every bowl brings a pop of sunny flavor!