If you can't take a beach vacation when the weather turns chilly, dive into this Caribbean dinner, which will have you imagining white sand and waves in no time. Sweet mango and golden raisins temper the spice of habanero pepper in this delicious chili.

INGREDIENTS

1 - tablespoon olive oil
1 - pound ground pork
1 - pound lean ground beef
2 - cups chopped white onion, 2 medium
8 - cloves garlic, minced
1 - fresh habanero pepper, seeded and finely chopped (optional)
1 - tablespoon chili powder
1/2 - teaspoon ground allspice
1 - 14 1/2 ounce can petite diced tomatoes
1/2 - cup orange juice
2 1/2 - cups water
3 - 15 ounce can black beans, rinsed and drained
1/2 - cup golden raisins
2 - cups chopped mango
1/4 - cup chopped fresh cilantro
3/4 - teaspoon salt
1/4 - teaspoon black pepper

DIRECTIONS

In a 4- to 6-quart Dutch oven heat oil over medium-high heat. Add the pork and beef; cook breaking into smaller pieces with a wooden spoon, until no longer pink. Drain fat. Stir in the onion, garlic and habanero, if desired; cook and stir until onion is tender, about 5 minutes. Stir in the chili powder and allspice; cook 1 minute. Stir in the undrained tomatoes, orange juice and 2 1/2 cups water. Bring to a boil, reduce heat to medium-low. Simmer, covered, for 10 minutes. Stir in the beans and raisins. Simmer, covered for 10 minutes more.

Remove from the heat and stir in the mango, cilantro, salt, and pepper.

Nutrition Facts (Caribbean Chili with Black Beans)

Per serving: 434 kcal cal., 16 g fat (6 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 78 mg chol., 836 mg sodium, 45 g carb., 10 g fiber, 16 g sugar, 35 g pro. Percent Daily Values are based on a 2,000 calorie diet