Jamaican-Style Jerk Chili with Chickpeas and Quinoa

As far as I am concerned, a cook can never have enough ideas for a hearty chili, especially during the frigid winter months. It's a nice change from soup and just as warming, especially when you add some heat and aromatic spices … in this case, Jamaican jerk-style heat and spices. This is a perfectly balanced bowl of goodness that includes not only legumes, but also protein-rich nutty quinoa along with mushrooms, red pepper and zesty tomato. In addition, it is topped with chunks of fresh creamy avocado to cool the palate.

This is a variation on my classic version of jerk chickpeas.

Jamaican-Style Jerk Chili with Chickpeas and Quinoa

Recipe by Lisa Turner Cuisine: Jamaican Published on December 28, 2015 Thick, hearty and warming chickpea chili seasoned with zesty and aromatic Jamaican jerk spices and seasonings Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1/2 oz (14 g) dried mushrooms, soaked in 1 cup hot water for 30 minutes 2 tablespoons coconut oil 1 small onion, diced 1-inch fresh ginger, minced or grated 2 cloves garlic, minced or crushed 2 to 3 red chilies, seeded and finely chopped 1 tablespoon chili powder 1 1/2 teaspoons dried thyme 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg or mace 3 medium tomatoes, diced 2/3 cup dried quinoa, rinsed 2 1/2 cups vegetable stock 1/2 tablespoon maple syrup or honey 2 tablespoons tamari (soy) sauce 1 red bell pepper, seeded and chopped juice from 2 limes (4 tablespoons) 1/4 cup fresh parsley, chopped sea salt and fresh cracked black pepper to taste 1 avocado for garnish (optional) Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until tender. Drain and set aside. Meanwhile, soak the dried mushrooms in 1 cup of hot water for 30 minutes. Heat the coconut oil in a large saucepan over medium heat. When hot, add the onion to the pan and saut� for 5 minutes until translucent. Add the ginger, garlic and chilies to the pan and saut� for another few minutes. Stir in the chili powder, thyme, cinnamon, cumin, allspice, cloves and nutmeg or mace, and stir for another minute. Now add the tomatoes to the pan and cook for another 5 minutes, stirring often. Stir in the quinoa, cooked chickpeas, the mushrooms along with their soaking water, vegetable stock, maple syrup or honey, and tamari. Bring to a boil, stir in the red pepper, reduce the heat to medium-low, and cover. Simmer, stirring occasionally, for 20 to 25 minutes. Add more water if necessary. Stir in the lime juice, parsley, sea salt and black pepper, and taste for seasoning. Serve hot, garnished with wedges of avocado if desired. Makes 6 servings

Other chili recipes to enjoy that are sure to warm you up:
Kidney Bean Pumpkin Chili
Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce
Peanut and Cashew Pinto Chili with Corn and Avocado Salsa

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