Finally, here it is! Mango chicken chili. And it was definitely worth waiting for. It was delicious, and I could eat it, which was the best part.
The chili recipe didn't call for homemade mango salsa, but I couldn't eat any of the options at the store, so I made my own. So today, you get two recipes. The mango salsa and the chicken chili.
If you want to check out the original salsa recipe, you can find it HERE.
1 Mango - peeled, seeded and chopped
1/4 cup finely chopped red bell pepper
1 green onion, chopped
2 tbsp chopped cilantro
1 fresh jalapeno chile pepper, finely chopped
2 tbsp lime juice
1 tbsp lemon juice
In a medium bowl, mix mango, red pepper, green onion, cilantro, jalapeno, lime juice and lemon juice. Cover and allow to sit at least 30 minutes before serving.
I don't have a link for the chili because it came from a kids magazine called Kiwi. I looked, but it's not listed online. Although, they have a lot of recipes online too, so you should head on over to see what you can find.
Mango Chicken Chili
2 lbs skinless, boneless chicken breast, cut into 1-inch cubes
1 large sweet potato (about 1 lb) peeled, and cut into 3/4 inch cubes
1 small onion, chopped (about 1 cup)
1-16 oz jar mango salsa
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp chili chipotle powder
1 cup canned pinto beans, drained and rinsed
Add chicken, sweet potato, onion, salsa, cumin, chili powder, garlic powder, and chili chipotle powder to a 5 or 6 quart slow cooker and stir to combine.
Cover and cook on low until sweet potato is tender and chicken is cooked through, about 4 hours.
Stir the pinto beans into the slow cooker and cover until the beans hear through, about 5 minutes. Serve over brown rice and top with shredded cheese.
Well, there you have it. Mango chicken chili, and mango salsa. And if you ever try any of the recipes I post here, I'd love to hear how they turned out.