Blueberry Mango Chili

This–bizarrely, beautifully berry-licious–salad the other night got me thinking:

spaghetti squash, tuscan herb hummus, nooch, and peach-mango salsa with blueberry yumminess

Blueberries…salsa…beans*…?

*in seasoned, pureed form

Sounds like chili to me.

with chobani on top!

It starts of rather commonly: onions, garlic, jalapeno sauteed or softened in simmering water.

Spiced, seasoned…

(bell peppered?)

 …and then sweetened!

(Naturally, of course. )

A few (Jimmy) cracked corns cans later…

…and you’ve got something bewilderingly fabulous on your hands in your pot.

Unexpected? Definitely.Crazy? A little bit.But it’s not only “Hold the flippin’ phone” weird.It’s also “I never would have thought, but…” good.Blueberry Mango Chili

[Makes 8 Cups]

• 1 3/4 cup sweet onion, diced (215g)
• 3 cloves garlic, minced
• 1 jalapeno, seeded and minced
• 2 Tbsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. paprika
• 1 tsp. ground coriander
• 1/4 tsp. allspice
• 1 cup bell pepper–any color–chopped (140g)
• 3/4 cup chopped mango, fresh or frozen (140g)
• 1 cup blueberries (121g)
• 1 15-oz. can tri-blend beans (or beans of your choice)
• 1 14.5-oz. can petite diced tomatoes
• 1 8-oz. no-salt-added tomato sauce
• 1 cup water
• 1/4 cup fresh cilantro
• lime juice

1. Combine onion, garlic, and jalapeno in a large soup pot or Dutch oven.
2. Add water to cover and bring to a simmer.
3. Once onion has softened, stir in bell pepper and spices.
4. Cook 5-7 minutes, until pepper are tender.
5. Stir in mango and blueberries. Cook 3-5 minutes.
6. Add beans, tomatoes, tomato sauce, and water to the pot.
7. Bring chili to a simmer.
8. Stir in cilantro and lime juice (just before serving).

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Yes, it does look like I took my blueberry obsession to a weird place after all. But I know at least Laura is excited about it. See what other strange but good foodie creations have been created this week by checking out the link-up on her blog today!