The flavors in this chili will explode in your mouth! Jerk seasoning has Rastafarian roots and is usually used on meats. This recipe includes protein rich quinoa. The mango salsa is a nice cool down for the spicy Jamaican seasoning.
Vegan Jamaican Jerk Chili with Mango Salsa
Make it leaner by omitting the oil and cook the onions and bell pepper in water instead. You'll save 20 calories and 2.5 grams of fat per serving.
- 2 red onions
- 2 red bell peppers
- 1/2 cup rainbow quinoa
- 3 tbsp Jamaican jerk seasoning
- 24 oz diced tomatoes
- 1 ripe mango
- 2 limes
- 1/2 cup cilantro, chopped
- 2 can white beans
- 2 tsp fresh ginger, peeled and diced
- kosher salt, ground pepper, olive oil
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Prep Onion, Bell Pepper, and Quinoa
Peel and coarsely chop 1 1/2 of the red onions. Dice the remainder and save for the salsa. Remove the stems and ribs of the bell peppers and coarsely chop. Rinse the quinoa.
Start Cooking Chili
In a large sauce pan over medium high heat, heat 1-2 teaspoons of oil until hot, but not smoking. Add the onion and bell peppers, salt and pepper lightly, and cook for two minutes until soft. Add the jerk seasoning and cook until fragrant, about one minute. Add the quinoa, tomatoes, and 3 cups of water. Bring to a boil and turn down to simmer and cook about 18-20 minutes until quinoa is cooked and chili begins to thicken. While the chili is cooking begin the salsa.
Make Mango Salsa
Peel the mango and cut into 1/2 strips and cut the strips into 1/2 squares. Mix the mango, diced onion, chopped cilantro. Juice the limes into the bowl and season with salt and pepper. Mix together.
Finish the Chili
Once the chili is done add rinsed beans and diced ginger to the sauce pan. Mix together and heat until beans are warm. Serve the chili in a bowl, topped with the mango salsa.
Recipe and photo credit: Sun Basket