Fruity Chili Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, and cook until onions are translucent.
• STEP 2.Add ground beef to the pot and cook until browned. Drain any excess fat.
• STEP 3.Stir in the diced tomatoes, tomato sauce, tomato paste, and beef broth. Add the chili powder, cumin, paprika, salt, and pepper. Bring to a simmer and let cook for 20 minutes, stirring occasionally.
• STEP 4.Add the kidney beans, black beans, pineapple chunks, and mango chunks to the pot. Stir well to combine.
• STEP 5.Simmer the chili for an additional 10 minutes to allow the flavors to meld together.
• STEP 6.Serve the fruity chili hot, garnished with chopped cilantro and a squeeze of lime juice.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• STEP 8.To reheat, simply heat the chili in a pot over medium heat until warmed through.
• STEP 9.This fruity chili is delicious on its own, but it can also be served with rice, cornbread, or tortilla chips for added texture and flavor.

Cooking Tips

• For a spicier chili, add a diced jalapeno or a pinch of cayenne pepper.
• Feel free to customize the fruits in this recipe. Try adding diced peaches or apricots for a different twist.
• If you prefer a vegetarian version, you can omit the ground beef and add extra beans or vegetables instead.

Storage and Serving

• Leftover fruity chili can be stored in an airtight container in the refrigerator for up to 3 days.
• To serve, simply reheat the chili in a pot over medium heat until warmed through.
• Garnish with chopped cilantro and a squeeze of lime juice for added freshness.
• Serve the fruity chili on its own or with rice, cornbread, or tortilla chips for a complete meal.