Raisins, mango, and orange juice give this stew a hint of island sweetness.
Chili is universally loved and easy on the cook.
Fresh cilantro, mango, and red onion add a refreshing bite to the pork andblack bean chili.
Credit: Andy Lyons
To save a step, use refrigerated ready-to-eat mango found in jars in your grocers produce section.
Stir in the chili powder and allspice; cook 1 minute.
Add Liquids
Stir in the undrained tomatoes, orange juice and 2 1/2 cups water.
Bring to a boil, reduce heat to medium-low.
Simmer, covered, for 10 minutes.
Cook and Serve
Stir in the beans and raisins.
Simmer, covered for 10 minutes more.
Remove from the heat and stir in the mango, cilantro, salt, and pepper.
Drain fat, and add to a 4-quart slow cooker.
Add the remaining ingredients and slow cook on low for 5 hours.
Add toppings and serve.
How to Freeze and Reheat Leftover Chili
Divide cooled chili among shallow freezer-safe containers.
Leave about 1/2 inch space between the top of the chili and the rim of its container.
Cover and freeze for up to 3 months.
Thaw chili for one to two days in the refrigerator before reheating.
Heat thawed chili on the stovetop, using medium heat, until heated through.
2,000 calories a day is used for general nutrition advice.
