Friday, January 6, 2017

Jamaican Jerk Chili

This Christmas my son gave me a great cookbook -- Food 52 Vegan, 60 Vegetable-Driven Recipes for Any Kitchen by Gena Hamshaw.  This week's recipe, Jamaican Jerk Chili, was the first recipe I tried -- very delicious!


  • 2 tblsp coconut oil (this gives a great flavor!)
  • 1 onion, chopped
  • 1 green pepper, seeded and chopped
  • 1 poblano chile, chopped
  • 2 cloves garlic, minced (or 2 tblsp jar garlic)
  • 1 1/4 cup quinoa, rinsed well
  • 1 28 oz. can crushed tomatoes, preferably fire-roasted
  • 3 cups cooked kidney beans (I just used beans from a can)
  • 1/2 tsp salt
  • 1 tblsp chili powder
  • 1 tsp ground cinnamon
  • 1/2 tsp dried thyme
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 2 1/2 to 3 cups vegetable broth
  • 1 small avocado, chopped for garnish
  • 1/2 cup chopped fresh cilantro (we skipped this item, because it's not available in winter)
  1. Heat the coconut oil in a large pot.  Add onion, bell pepper, and poblano pepper and saute until onion is soft (about 8 minutes).  Add garlic and saute a little longer.
  2. Stir in the quinoa, tomatoes, kidney beans, salt, chili powder, cinnamon, thyme, nutmeg, allspice, and broth.  Bring to a boil, reduce heat to simmer, and simmer until the quinoa is tender and most of the broth is gone (about 25 minutes)
  3. Garnish with avocado and cilantro.  Enjoy!

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