Mango Black Bean Salsa

A few years ago, my friend Sharon shared this fabulous Mango Black Bean Salsa recipe with me and it's been a staple on my spring table ever since.  {I'm not going to lie - I forgo the chips and dive in with a spoon, every once in a while.}  I've made adjustments here and there, but it's a pretty fool proof recipe - one you're sure to wow a crowd with!  Hope you enjoy!

Mango Black Bean Salsa

You'll need : 

- 2 Ripe Mangos, diced into bite sized chunks

- 1 Red Bell Pepper, diced into small pieces

- 1 Jalapeno, diced into small pieces {optional - use less if you don't like it spicy}

- 2 T Cilantro, chopped 

- 1 Can Black Beans, drained and rinsed

- 1 Can Sweet Yellow Corn, drained

- 1 Juicy Lemon

- 1-2 t Olive Oil

- 1/2 t Paprika

- Salt & Pepper, to taste

1. After preparing all of your chopped and diced ingredients, combine mango, pepper, jalapeno, beans and corn in a large bowl.
2. Drizzle olive oil and lemon juice over top and toss.
3. Add cilantro, salt, pepper and paprika.  Toss again. {I add more salt, lemon juice and paprika as I see needed.} 
4. Put into an airtight container and let refrigerate at least one hour prior to serving. 
5. Enjoy with your favorite {gluten free} corn chips!

I love that this recipe is so colorful and so fresh!  And the best part about it is, it gets better with age.  {Not moldy kind of age, ha!  I promise, it won't have time to mold once you serve it.}  It's a great day-before recipe, the flavors meld the longer they refrigerate.  

Are you a salsa person?  If so, what's your go to summer salsa recipe??

Lots of love...

GFree Sweet & Spicy Chili

I've been making the most of this cooler weather.  We're already diving into those yummy comfort foods. Last night we had one of my husband's favorites - Homemade Sweet & Spicy Chili.  I love chili for several reasons - it's warm and hearty, we usually have leftovers that last us several meals, it can be topped with all sorts of yummy toppings, and I can throw whatever's in the pantry in & it still tastes delicious!  It turns out differently every time I make it, but the base is always the same - lots of tomatoes, a hint of sweetness & a spicy kick that follows each bite.  Chili can easily be naturally gluten free, just watch those "chili seasoning packets" - growing up, my mom always made chili with those and I've come to find that they're certainly NOT gluten free.  Here's the recipe from last night....enjoy!

G-Free Sweet & Spicy Chili

Ingredients
1.5 lb Lean Ground Beef or Turkey
1 Small Sweet Onion, Chopped
2 Cloves Garlic, Chopped
1 Green Bell Pepper, Chopped
1 T Olive Oil
1 (15 oz) Can Diced Tomatoes, Undrained
1 (15 oz) Can Tomato Sauce
1 Cup Tomato Juice (do NOT use V8)
1 (15 oz) Can Sweet Corn, Drained
2 (15 oz) Cans Red Kidney Beans, Rinsed & Drained
1 (15 oz) Can Chili Beans, Undrained
2 T Brown Sugar (honey or agave could be used instead...just don't over do it)
2 T Chili Powder
2 T Parsley Flakes
1 T Ground Cumin
Salt, To Taste
Cayenne Pepper, To Taste

Toppings (optional)
Shredded Sharp Cheddar Cheese
Low Fat Sour Cream (or plain greek yogurt)
Cilantro
Chopped Green Onions
GFree Tortilla Chips


Directions

1. Coat bottom of large stock pot with Olive Oil.  Add garlic, onion, pepper & a pinch of salt - cook on high, stirring until onions are clear.  Push to the side of pot and add ground meat.  Cook meat till completely browned (be sure there is NO pink left).
2. Combine diced tomatoes, tomato sauce, tomato juice, corn, kidney beans, chili beans, brown sugar, chili powder, parsley flakes, cumin, salt & cayenne pepper and bring to a boil, stirring well.  
3. Once brought to a boil, set to low, cover and let simmer for 45-60 minutes.  (This could also be done in the am & left in a crock pot on low for 8 hrs.  Just be sure to thoroughly cook meat beforehand.)
4. Spoon into bowls, top with your favorite toppings & enjoy!

Aside from chopping a few things, clean up is rather simple - I love one pot meals!  And I can easily pop the lid on and toss left overs in the fridge.  It makes a great topping for g-free tortilla chips, and a wonderful lunch if poured over jasmine rice the following day, we've also done chili turkey dogs - so versatile!

So tell me, what's your favorite way to have chili?