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
Published on December 28, 2015
Thick, hearty and warming chickpea chili seasoned with zesty and aromatic Jamaican jerk spices and seasonings
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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