
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Vegan Jamaican jerk chili with mango salsa
Vegan, Dairy-Free, Lean & Clean, Gluten-Free, Soy-Free
2 Servings, 530 Calories/Serving
35–45 Minutes
You won’t miss the meat or dairy in our easy vegan chili, brightened with our favorite jerk spices.
In your bag
- 1 red onion
- 1 red bell pepper
- ¾ cup rainbow quinoa
- Jamaican jerk spice blend (coriander - thyme - cinnamon - granulated garlic - sweet smoked paprika - allspice)
- 1 cup diced tomatoes
- 1 mango
- 1 lime
- 3 or 4 sprigs fresh cilantro
- 1 cup cooked white beans
- 1-inch piece fresh ginger
Nutrition per serving
Protein: 16g (32% DV), Fiber: 21g (84% DV), Total Fat: 8g (12% DV), Monounsaturated Fat: 3g, Polyunsaturated Fat: 2g, Saturated Fat: 1g (5% DV), Cholesterol: 0mg (0% DV), Sodium: 300mg (13% DV), Carbohydrates: 103g (34% DV), Total Sugars: 38g, Added Sugars: 0g (0% DV).
Instructions
Wash produce before use
1
Prep the onion, bell pepper, and quinoa
- Peel and coarsely chop three-fourths of the red onion. Finely chop enough of the remaining onion to measure ¼ cup; set aside for the mango salsa.
- Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
- In a fine-mesh strainer, rinse the quinoa.
2
Start cooking the chili
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.
While the chili cooks, prepare the mango salsa and the remaining chili ingredients.
3
Make the mango salsa
- Trim off the top and bottom of the mango; cut away the peel, then cut the flesh into two halves away from the pit. Cut the halves lengthwise into ½-inch-wide strips, then crosswise into ½-inch pieces.
- Juice the lime.
- Coarsely chop the cilantro.
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.
Serve