Vegan Jamaican jerk chili with mango salsa
Vegan, Gluten-Free, Lean & Clean, Soy-Free, Dairy-Free
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
Make It Leaner
In Step 2, omit the oil and cook the onion and bell pepper in 1 to 2 tablespoons water instead, and you’ll lose 20 calories and 2.5 grams of fat per serving.
According to The Oxford Companion to Food, the word “jerk” comes from the Peruvian charqui, meaning “dried meat.” It’s also the root of “jerky.”
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).