Jamaican Jerk Chili with Quinoa and Kidney Beans

1. Sauté Vegetables

Heat the coconut oil in a large pot over medium heat. Add the chopped onion, green bell pepper, and poblano chile. Sauté for about 8 minutes, until they are soft and fragrant.

2. Add Garlic and Spices

Add the minced garlic to the pot and sauté for an additional 2 minutes. Stir in the rinsed quinoa, salt, chili powder, cinnamon, thyme, nutmeg, and allspice.

3. Combine with Tomatoes and Beans

Pour in the can of crushed tomatoes, kidney beans, and 2½ cups of vegetable broth. Bring to a gentle boil.

4. Simmer the Chili

Reduce the heat to a simmer and let the chili cook for about 25 minutes, stirring occasionally. Add more vegetable broth if a thinner consistency is desired.

5. Garnish and Serve

Ladle the hot chili into bowls and top with slices of avocado and chopped cilantro if desired.