In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
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.
In your bag
- 1 organic red onion
- 1 organic red or other bell pepper
- ½ 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
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, Sesame.
Instructions
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 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.
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.