• Peel and coarsely chop three-fourths of the onion [1 onion] for the chili. Finely chop enough of the remaining onion to measure ¼ cup [½ cup] for the mango salsa.
• Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper. 
• Rinse the quinoa.

In a medium sauce pot over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the coarsely chopped onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the spicy Jamaican jerk seasoning and cook until fragrant, about 1 minute. 

Add the quinoa, tomatoes, and 1 cup  [2 cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the chili has thickened, 18 to 20 minutes. While the chili is cooking, prepare the mango salsa and the remaining chili ingredients. 

• Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Cut the fruit into ½-inch chunks. 
• Juice the lime. 
• Coarsely chop the cilantro. 

In a medium bowl, stir together the mango, lime juice, cilantro, and finely chopped onion; season to taste with salt and pepper. 

• Rinse the white beans.
• Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].

To the pot with the chili, stir in the beans and ginger and cook until the beans are heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. 

Transfer the chili to individual bowls, top with the mango salsa, and serve.