Wickedly Spicy Mango Chili with Quinoa and Avocado

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A vibrant, spicy mango chili simmered with kidney beans and tomatoes, served with creamy quinoa and a cooling avocado garnish. This Mexican-inspired quick recipe, ready in about 55 minutes, pairs mango, dried kidney beans, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup diced mango
• 1 cup cooked dried kidney beans
• 2 cups diced tomatoes
• 1 cup diced red bell pepper
• 1 cup cooked quinoa
• 1/2 cup sliced avocado
• 1 tbsp chili powder
• 1 tsp cumin
• 1 lime

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Instructions

1. Step 1: In a pot, sauté diced mango, bell pepper, and tomatoes for 5 minutes. Add beans, chili powder, cumin, and 2 cups water. Simmer 20 minutes until thickened.
2. Step 2: In a bowl, toss quinoa with 1/2 tsp salt.
3. Step 3: Serve chili over quinoa, topped with avocado and a squeeze of lime juice.