You won’t miss the meat or dairy in this easy vegan chili. Brightened with our favorite jerk spices. Gluten-Free, Vegan, Lean & Clean, Dairy-Free, Soy-Free, two generous servings, 530 Calories/Serving, 35 Minutes total
Prep the onion, bell pepper, tomatoes, quinoa and spice blend
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.
Place all spices in a small bowl
Start cooking the chili
In a medium sauce pot over medium-high heat, warm olive oil until hot but not smoking. Add the coarsely chopped onion and bell pepper, season generously with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the jerk spice blend and cook until fragrant, about 1 minute. 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.
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.
In a medium bowl, stir together the mango, lime juice, cilantro, and finely chopped onion; season to taste with salt and pepper.
Prep the remaining chili ingredients; finish the chili
Rinse the white beans.
Grate or peel and finely chop enough ginger to measure 1 teaspoon.
To the pot with the chili, stir in the beans and ginger and cook until the beans are warmed through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper to taste.
Transfer the chili to individual bowls, top with the mango salsa, and serve.