Disclosure: This recipe has nothing to do with Christmas, but people love Christmas shit in December.
This chili is spicy and hearty (i.e. filling and thick). There are also a lot of beans involved (a prerequisite for chili recipe applicants). The quinoa gives it some extra nutty body. You’ll want to have additional vegetable broth on hand in case it’s too thick for your liking. Or just bean up and own it. It’s spicy, soul-warming, and comes in a festive holiday red. And it only requires one pot and a tiny bit of prep work. Get to it!
Jamaican Christmas Chili with Quinoa
Original recipe from Food 52 Vegan
What you need:
- 2 tbsp coconut oil
- 1 yellow onion
- 1 green bell pepper, seeded and chopped
- 1 jalapeño, chopped (Don’t seed that guy! We want it spicy.)
- 2 cloves garlic
- 1 1/4 cups quinoa, rinsed (red or white or whatever color you’re feeling)
- 1 can crushed tomatoes
- 3 cups cooked kidney beans
- 1/2 tsp salt
- 1 tbsp chili powder
- 1 tsp ground cinnamon
- 1/2 tsp dried thyme
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 3 cups vegetable broth
In a large pot over medium heat, warm up that coconut oil. Add the onion and peppers. Sauté for about ten minutes. Then add the garlic and sauté for a hot second.
Stir in the rinsed quinoa, kidney beans, salt, chili powder, cinnamon, thyme, nutmeg, and allspice (all the spices). Start adding 2 1/2 cups of vegetable broth and bring to a boil. Then let it simmer and add more broth if it’s too thick for you. Let cook for about 30 minutes, until the quinoa starts to sprout. (The little guys grow up so fast.)
Season that pot of hotness a bit more until you’re totally cool with the taste. Put some fancy garnish on it like chives or cilantro. Bam. Now grab a huge spoon and curl up on the sofa with a warm bowl because nothing says cozy like a big-ass bowl of chili.