Spicy Jamaican jerk quinoa and white bean chili with mango salsa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy Jamaican jerk quinoa and white bean chili with mango salsa

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Vegan, Spicy, No Added Sugar, <600 Calories

2 Servings, 410 Calories/Serving

30–45 Minutes

Heat, pizzazz, smoke, depth—this is everything people love about jerk chicken in a plant-based stew. Chef Kate introduces quinoa and white beans to a host of Jamaican-me-crazy-good seasonings.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • 1 organic red or other bell pepper
  • 1 cup rainbow quinoa
  • Sunbasket spicy Jamaican jerk seasoning (chipotle chile powder - granulated garlic - allspice - ground ginger - cayenne - cloves)
  • 1 cup diced fire-roasted tomatoes
  • 1 organic mango
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 1 cup cooked white beans
  • 1-inch piece organic fresh ginger
Ingredient IQ

White, red, or black quinoa? You can have them all with our rainbow quinoa, a delicious tricolor blend that’s packed with protein, fiber, and minerals.

Nutrition per serving

Calories 410, Total Fat 7g (9% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 290mg (13% DV), Total Carb. 77g (28% DV), Fiber 13g (46% DV), Total Sugars 25g (Incl. 0g Added Sugars, 0% DV), Protein 14g

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the onion, bell pepper, and quinoa

  • 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.

2

Start cooking the chili

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 2½ cups [5 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. 

3

Make the mango salsa

  • 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. 

4

Prep the remaining chili ingredients; finish the chili

  • 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. 

Serve

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

Kids Can!
  • Measure the onion.
  • Rinse the quinoa and beans.
  • Juice the lime.
  • Stir the mango salsa.
  • Top the chili with the salsa.