Vegetarian Mango Chili

So you say you just got out of church (so its noon) and invited to a potluck (its at 6pm) and you have your cousins graduation party (from 2-5) so you can't really cook without giving yourself a nervous breakdown? Wow, me too!! Luckily, I have a crockpot.

I SWEAR I tried to go by the book this time. I knew I could pull off a chili because I knew I had a lot of the stuff needed in the pantry. No shopping, easy peasy. I pulled out a crockpot cookbook, found a recipe and everything....but... the can of diced tomatoes smelled like vinegar. Hmmm. I had one big tomato to work with. However, we did just get our produce basket the day before so I had 5 mangos staring at me just waiting to be used.

Can you even use mango in a chili? Turns out you can! Yay for the interwebs! I googled but I was running out of precious prep time. I was going to have to do what i could with what I had, cross my fingers and hope for the best! I am happy to report that it turned out really good :) there wouldn't be a blog if it hadn't though so that should have been the first clue LOL Here's what I did:

Vegetarian Mango Chili
2 cans kidney beans
1 can black beans
1 can olives
1 16 oz can crushed pineapple
2 mangos
1 medium onion
1 large tomato
2 tomatillos
1 c. water
 1 tsp chili powder
1 1/2 tsp cumin
1/2 tsp salt
1 can enchilada sauce (about 12 oz)
1 small can green chilis

Dump in all the canned stuff. Cut up the mangos, onion, tomatillos & tomato throw it in the blender with the cup of water (because you don't have time to dice! at least i didn't. You can dice if you want.) use the chop setting just long enough to get it somewhere between liquid and chunky. It was literally only a few seconds for me. Dump that in to the pot, put in your seasonings, stir it all around and cook on low for 5-6 hours.

It went over very well with the BBQ chicken, even the hubby liked it and he's the traditionalist :) Enjoy!