icon Caribbean-Style Chili With Mango, Orange and Black Beans
(from Better Homes And Gardens magazine)

This recipe is not really from the Caribbean. Chili is a Mexican dish originating from the Southwest of the U.S. This recipe is a pork-and-beef chili with tropical ingredients such as mango and orange juice. The use of black beans adds more of the Caribbean touch.

This is a light-tasting chili. Most chili recipes are heavy and good for a cold winter evening. This chili is great even on a warm summer night.


  • 1 tbsp olive oil
  • 1 lb ground pork
  • 1 lb lean ground beef
  • 2 cups white onion, chopped
  • 8 cloves garlic, minced
  • 1 fresh habanero pepper, seeded and finely chopped (definitely optional)
  • 1 tbsp chile powder
  • 1/2 teaspoon ground allspice
  • 1 14-1/2 ounce can diced tomatoes
  • 1/2 cup orange juice
  • 2 1/2 cups water
  • 3 15 ounce can black beans, rinsed and drained
  • 1/2 cup golden raisins
  • 2 cups mango, chopped
  • 1/4 cup fresh cilantro, chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper


  1. In a large heavy pot, heat oil over medium-high heat. Add the pork and beef and cook, breaking into smaller pieces with a wooden spoon, until no longer pink.
  2. Drain fat. Stir in the onion, garlic and habanero, if desired; cook and stir until onion is tender, about 5 minutes. Stir in the chili powder and allspice, and cook 1 minute. Stir in the undrained tomatoes, orange juice and 2 1/2 cups water. Bring to a boil, reduce heat to medium-low. Simmer, covered, for 10 minutes.
  3. Stir in the beans and raisins. Simmer, covered for 10 minutes more. Remove from the heat and stir in the mango, cilantro, salt, and pepper.
  4. YIELD: Serves 8.
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    Last updated: February 18, 2017