Mango Chili

This is a recipe I originally came up with back in 2011, and since those were my pre-paleo days, it included black beans. I paleo-fied it last year but recently revamped it again to include bone broth; I'm always looking for ways to increase our broth consumption! Mango might sound like a funny addition to chili, but it's really amazing. I like to use my slow cooker for this recipe, as the mango almost melts away into the background and adds just a subtle sweetness that's complimented nicely by the hint of cinnamon.

15 minutes

4 hours

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	273
Fat:	10 g
Carbohydrates:	19 g
Protein:	28 g
Calculated per serving.

by Nissa

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Serves: 4

Ingredients

1 lb 1 lb 1 lb Ground Beef, or ground meat of choice
1 1 1 Mango, peeled and diced
1 1 1 Onion, small, diced
1 1 1 Bell Pepper, large, diced
2 clove 2 clove 2 clove Garlic, minced
14.5 oz 14.5 oz 14.5 oz Diced Tomatoes, canned, or 18 oz jar
6 oz 6 oz 6 oz Tomato Paste, canned, or 7 oz jar
16 fl oz 16 fl oz 16 fl oz Beef Broth
1 Tbsp 1 Tbsp 1 Tbsp Chili Powder
2 tsp 2 tsp 2 tsp Cumin
1 tsp 1 tsp 1 tsp Cinnamon, ground
1 tsp 1 tsp 1 tsp Salt

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Brown ground meat in a large skillet.
Add browned meat and all remaining ingredients to slow cooker and stir well.
Cook on low for 4-6 hours (longer may be fine, just watch it since tomato-based sauces can start to burn if your slow cooker runs hot on low).