Sweet and Spicy Mango Turkey Chili

Why You’ll Love This Recipe

• Sweet, spicy, and savory all at once thanks to ripe mango, jalapeños, and warm spices.
• Lean ground turkey and black beans make it hearty and protein-packed without feeling heavy.
• Mostly pantry ingredients with simple chopping and one pot for easy cleanup.
• Even better the next day, and perfect for meal prep, game day, or cozy weeknights.

Grocery List

• Produce: 1 medium yellow onion, 1 red bell pepper, 2–3 jalapeños, 3 cloves garlic, 2 medium ripe mangos, 1 lime, fresh cilantro, optional green onions for serving.
• Dairy: Optional plain Greek yogurt or sour cream, optional shredded cheddar/Monterey Jack/pepper Jack cheese.
• Pantry: 1.5 lb lean ground turkey, olive oil, 1 (15 oz) can black beans, 1 (28 oz) can crushed tomatoes, 1 (14.5 oz) can fire-roasted diced tomatoes, low-sodium chicken broth, tomato paste, chili powder, ground cumin, smoked paprika, ground cinnamon, cayenne pepper, dried oregano, kosher salt, black pepper, brown sugar or honey, optional tortilla chips or cornbread for serving.

Full Ingredients

Main Chili

• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 1 medium red bell pepper, diced (about 1 cup)
• 2 jalapeños, seeded and minced (leave some seeds in for more heat if desired)
• 3 cloves garlic, minced
• 1.5 lb (680 g) lean ground turkey (about 93% lean)
• 1 (28 oz) can crushed tomatoes
• 1 (14.5 oz) can fire-roasted diced tomatoes, with their juices
• 1 cup low-sodium chicken broth (or water, as needed)
• 2 tbsp tomato paste
• 1 (15 oz) can black beans, drained and rinsed
• 2 cups diced ripe mango, divided (about 2 medium mangos), cut into 1/2-inch chunks

Spices & Seasoning

• 1 tbsp chili powder
• 2 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper (use less or more to taste)
• 1 tsp dried oregano
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp brown sugar or honey (optional, to balance acidity and heat)

Finishing Touches

• Juice of 1 lime (about 2 tbsp)
• 1/4 cup chopped fresh cilantro, plus extra for garnish

Optional Toppings & Sides

• Extra diced fresh mango
• Sliced fresh jalapeños
• Sliced green onions
• Plain Greek yogurt or sour cream
• Shredded cheddar, Monterey Jack, or pepper Jack cheese
• Lime wedges
• Tortilla chips, warm rice, or cornbread

Step-by-Step Instructions

Step 1: Prep all your ingredients

Start by getting all the chopping out of the way. Finely chop the onion, dice the red bell pepper, mince the jalapeños (removing seeds for milder heat or leaving some in if you like it spicy), and mince the garlic. Peel and dice the mangos into 1/2-inch chunks; measure out 2 cups and set aside, keeping about 1/2 cup separate to stir in at the very end as a fresh, juicy garnish. Roughly chop the cilantro and cut the lime in half. Rinse and drain the black beans. Having everything prepped before you start cooking makes the whole process smooth and stress-free.

Step 2: Sauté the aromatics and peppers

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and red bell pepper. Cook, stirring occasionally, until the vegetables are softened and starting to turn translucent, about 5–6 minutes. Add the minced jalapeños and cook for another 2 minutes, stirring often, until fragrant. Stir in the minced garlic and cook for 30–60 seconds, just until you can smell it. You do not want the garlic to brown, or it will turn bitter.

Step 3: Brown the ground turkey

Add the ground turkey to the pot. Use a wooden spoon or spatula to break it into small crumbles as it cooks. Season with about 1/2 teaspoon of the salt and a pinch of black pepper. Cook, stirring occasionally, until the turkey is no longer pink and just starting to get a little color, about 5–7 minutes. It is fine if some browned bits stick to the bottom of the pot; those will add flavor when you deglaze in the next step.

Step 4: Toast the spices and build the base

Sprinkle the chili powder, cumin, smoked paprika, cinnamon, cayenne, dried oregano, and the remaining salt and pepper over the turkey mixture. Stir well so the meat and vegetables are evenly coated in the spices. Cook for 1 minute, stirring constantly, to lightly toast the spices; this deepens their flavor. Add the tomato paste and cook for another 1 minute, stirring and scraping up the browned bits from the bottom of the pot.

Pour in the crushed tomatoes, fire-roasted diced tomatoes with their juices, and the chicken broth. Stir until everything is well combined and the bottom of the pot is mostly scraped clean. At this point the mixture will be fairly soupy; it will thicken as it simmers.

Step 5: Add mango and beans, then simmer

Stir in 1 1/2 cups of the diced mango (reserve the remaining 1/2 cup for later) and the drained black beans. Bring the chili up to a gentle boil over medium-high heat, then immediately reduce the heat to low or medium-low to maintain a steady simmer. Partially cover the pot with a lid, leaving it slightly ajar to let some steam escape.

Simmer the chili for 20–25 minutes, stirring every 5 minutes or so to prevent sticking. During this time, the flavors will meld, the turkey will become more tender, and the chili will thicken. If it gets thicker than you like, add a splash or two more broth or water to loosen it.

Step 6: Finish with lime, cilantro, and balance the flavors

Once the chili has simmered and thickened, turn the heat to low. Stir in the lime juice, chopped cilantro, the remaining 1/2 cup diced mango, and the brown sugar or honey if using. Taste and adjust the seasoning: add more salt for overall flavor, extra lime juice for brightness, or a pinch more cayenne if you want more heat. The goal is a balanced blend of savory turkey, warm spice, gentle heat, and pockets of sweet mango.

Step 7: Serve and garnish

Ladle the spicy mango turkey chili into warm bowls. Garnish with extra cilantro, a few cubes of fresh mango, and sliced jalapeños if you enjoy extra spice. Add a dollop of Greek yogurt or sour cream and a sprinkle of shredded cheese, if desired. Serve with lime wedges on the side and pair with tortilla chips, rice, or cornbread for a complete, cozy meal. The chili will continue to thicken as it cools, so add a splash of broth if needed when reheating leftovers.

Pro Tips

• Choose ripe mangos: Look for mangos that give slightly when gently squeezed. They should be sweet and fragrant, not hard and starchy.
• Control the heat level: For a mild chili, remove all jalapeño seeds and use only a pinch of cayenne. For medium heat, keep some seeds and use the full 1/4 teaspoon cayenne. For extra spicy, add another minced jalapeño or more cayenne.
• Brown the turkey well: Let the turkey sit undisturbed for a minute or two at a time so it can develop a bit of color before stirring. This adds depth of flavor to the chili.
• Adjust the thickness: If the chili is too thin, simmer uncovered for a few extra minutes. If it is too thick, add a bit more broth or water until it reaches your ideal consistency.
• Make it ahead: The flavor improves after a night in the fridge, so this is an excellent make-ahead or meal-prep recipe.

Variations

• Slow cooker version: Sauté the onion, pepper, jalapeños, and turkey on the stovetop as directed, then transfer to a slow cooker. Add the remaining ingredients except lime, cilantro, and the reserved mango. Cook on Low for 6–7 hours or High for 3–4 hours. Stir in lime juice, cilantro, and the remaining mango just before serving.
• Sweet potato boost: Add 1 medium sweet potato, peeled and cut into 1/2-inch cubes, with the tomatoes and broth. Simmer until the sweet potato is tender. This adds extra sweetness, fiber, and a heartier feel.
• Make it vegetarian: Omit the turkey and add an extra can of black beans plus a can of kidney or pinto beans. Use vegetable broth instead of chicken broth and add 1–2 tbsp olive oil to keep the chili rich.

Storage & Make-Ahead

Let the chili cool to room temperature, then transfer it to airtight containers. Store in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened too much, or microwave in short intervals, stirring between bursts. For longer storage, freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

If you are planning ahead, you can chop all the vegetables and mango up to 1 day in advance and store them in separate containers in the fridge. You can also cook the full batch a day ahead; the flavors will deepen, and the chili will taste even better the next day.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, without optional toppings): about 320 calories, 27 g protein, 10 g fat, 30 g carbohydrates, 8 g fiber, and 750 mg sodium (will vary based on brand of broth, tomatoes, and added salt). Adding cheese, sour cream, or chips will increase calories and fat.