Source: The Organic Kitchen | Servings: 2 | Time: 40 min
Changes: used regular quinoa; used ginger powder
1 tbsp olive oil
1 red onion, coarsely chopped (set aside 1/4 of it)
1 red bell pepper, coarsely chopped
¾ cup #quinoa, rinsed
3 tsp Penzeys jerk seasoning
2 tsp ginger powder
1 cup diced #tomatoes
1 cup cooked white #beans
1 mango, diced
2 tbsp lime
3-4 sprigs fresh cilantro
S&P, separated and to taste
In a medium sauce pot over medium-high heat, warm olive oil until hot but not smoking. Add the coarsely chopped onion and bell pepper, season generously with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
Stir in the jerk spice and ginger and cook until fragrant, about 1 minute.
Add the quinoa, tomatoes, and 2 cups water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the chili is thickened, 18 to 20 minutes. Add beans and warm through for 1-2 minutes.
While the chili cooks, prepare the mango salsa. In a medium bowl, stir together the mango, lime juice, cilantro, and remaining chopped onion; season to taste with salt and pepper.
Divvy the chili into two bowls and top with salsa. Enjoy!