Slow Cooker Mango Chili

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Slow Cooker Mango Chili

1 can (15-oz) pinto beans, drained

1 can (15-oz) black beans, drained

1 can (15-oz) kidney beans, drained

1 can (15-oz) cannellini beans, drained

2 cups frozen mango chunks

2 cans (10-oz) Mexican diced tomatoes, Ro-tel

1 packet (1.5-oz) chili seasoning mix

1 T. curry powder

3 T. tomato paste

1/2 cup mango nectar

1/2 cup mango rum, or another 1/2 cup mango nectar

Sour Cream, for garnich

Fresh cilantro, for garnish

 

 

 

1. Combine all ingredients, except sour cream and cilantro, in a 4-quart slow

cooker. Stir thoroughly.

 

2. Cover and cook on HIGH for 4 to 6 hours.

 

3. Serve hot, topped with sour cream and cilantro garnish.

 

Serves 6

Prep: 5 minutes

Cook time: 4 to 6 hours on High

 

Source: Sand Lee - " Semi-Homemade Slow Cooker Recipes 2 "

Formatted by Chupa Babi: 04.02.08

 

" Chunks of mango stand in for meat in a vegetarian four-bean chili that's an

intriguing dance between sweet and spicy. Mango nectar and rum provide the

sweet, while Mexican tomatoes, chili sesasonings, and a dash of curry add heat. "

 

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