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Blueberry Mango Chili

Posted Feb 01 2013 5:15am

This–bizarrely, beautifully berry-licious–salad the other night got me thinking:

spaghetti squash, tuscan herb hummus, nooch, and peach-mango salsa with blueberry yumminess


*in seasoned, pureed form

Sounds like chili to me.

with chobani on top!

It starts of rather commonly: onions, garlic, jalapeno sauteed or softened in simmering water.

Spiced, seasoned…

(bell peppered?)

 …and then sweetened!

(Naturally, of course. :) )

A few (Jimmy) cracked corns cans later…

…and you’ve got something bewilderingly fabulous on your hands in your pot.

Unexpected? Definitely. Crazy? A little bit.But it’s not only “Hold the flippin’ phone” weird. It’s also “I never would have thought, but…” good. Blueberry Mango Chili

[Makes 8 Cups]

  • 1 3/4 cup sweet onion, diced (215g)
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and minced
  • 2 Tbsp. chili powder
  • 2 tsp. ground cumin
  • 1 tsp. paprika
  • 1 tsp. ground coriander
  • 1/4 tsp. allspice
  • 1 cup bell pepper–any color–chopped (140g)
  • 3/4 cup chopped mango, fresh or frozen (140g)
  • 1 cup blueberries (121g)
  • 1 15-oz. can tri-blend beans (or beans of your choice)
  • 1 14.5-oz. can petite diced tomatoes
  • 1 8-oz. no-salt-added tomato sauce
  • 1 cup water
  • 1/4 cup fresh cilantro
  • lime juice
  1. Combine onion, garlic, and jalapeno in a large soup pot or Dutch oven.
  2. Add water to cover and bring to a simmer.
  3. Once onion has softened, stir in bell pepper and spices.
  4. Cook 5-7 minutes, until pepper are tender.
  5. Stir in mango and blueberries. Cook 3-5 minutes.
  6. Add beans, tomatoes, tomato sauce, and water to the pot.
  7. Bring chili to a simmer.
  8. Stir in cilantro and lime juice (just before serving).

Yes, it does look like I took my blueberry obsession to a weird place after all. But I know at least  Laura is excited about it. :) See what other strange but good foodie creations have been created this week by checking out the link-up on her blog today!

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