35 minutes
A spicy and hearty chili featuring the unique flavors of Jamaican jerk seasoning, quinoa, and kidney beans.
tablespoons
White Onion, chopped
each
Bell Pepper, seeded and chopped
each
Poblano Chile, chopped
each
Garlic, minced
cloves
Quinoa, rinsed
cups
0 oz
Cooked Kidney Beans
cups
teaspoons
tablespoons
teaspoons
teaspoons
Ground Nutmeg
teaspoons
Ground Allspice
teaspoons
cups
Avocado, sliced
each
Fresh Cilantro, chopped
cups
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.
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