Mango Chicken Chili Recipe
Quick and easy–ready for company–recipe! Warm up with this Instant Pot Mango Chicken Chili—made with chicken, beans, and sweet mango salsa for a flavorful twist on classic chili.
Ingredients
- 2 Tbsp oil
- 1 large sweet onion, chopped
- 4 cups rotisserie chicken, chopped
- 1 15 oz diced tomatoes, undrained
- 2 15 oz black beans, drained
- 2 15 oz kidney beans, drained
- 1 15 oz cannellini beans, drained
- 1 48 oz. peach mango salsa, I buy organic at Costco
- 2 tsp. cumin
- 2 tsp. chili powder
- Salt and pepper
- Zest of 1 orange
Toppings:
- Sour cream, green onions or red onions, shredded cheese and tortilla chips
Equipment
Instructions
Instant Pot instructions:
- Select "Sauté" and add the oil to the pressure cooker pot to heat up. When oil is hot, add the chopped onion and cook, stirring occasionally, for 4 minutes, until the onion is tender.
- Add chopped chicken, tomatoes, beans, salsa, and spices to the pot. Lock the lid in place, select "Bean/Chili," and cook 10 minutes.
- When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release to relieve any remaining pressure.
- Salt and pepper to taste; add the orange zest.
- Simmer for 5 minutes; serve!
- Top with sour cream, your favorite cheese, green onions, and tortilla chips!
Stovetop instructions:
- Sauté the aromaticsIn a large Dutch oven or heavy-bottomed pot, heat 1–2 tablespoons of olive oil over medium heat. Add diced onion and cook until soft and translucent, about 4–5 minutes. Stir in minced garlic and cook for another 30–60 seconds until fragrant.
- Add spicesStir in your chili spices (like chili powder, cumin, paprika, salt, and pepper) and let them toast for about 1 minute to deepen the flavor.
- Add chicken and liquidsPlace the chicken (breasts or thighs) into the pot. Pour in your beans (drained and rinsed), broth, and mango salsa. Give everything a good stir to combine.
- SimmerBring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20–25 minutes, or until the chicken is fully cooked and tender.
- Shred the chickenRemove the chicken, shred it with two forks, then return it to the pot. Stir everything together.
- Final simmerLet the chili simmer uncovered for another 5–10 minutes to thicken slightly and allow the flavors to meld.
- Taste and serveAdjust seasoning if needed. Ladle into bowls and top with sour cream, shredded cheese, green onions, and tortilla chips.
Notes
Reposted with new video and pictures from DEC 2017.
Nutrition Facts
Calories: 263kcal, Carbohydrates: 3g, Protein: 33g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 114mg, Sodium: 434mg, Potassium: 69mg, Fiber: 1g, Sugar: 1g, Vitamin A: 382IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 1mg