Jamaican Jerk Chili with Quinoa and Kidney Beans

• 2 T. coconut oil
• 1 white or yellow onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 poblano chili, chopped
• 2 cloves garlic, minced
• 1 1/4 c. quinoa, rinsed well
• 1 28 oz. can crushed tomatoes, preferably fire-roasted
• 3 c. cooked kidney beans
• 1/2 tsp. salt
• 1 T. chili powder
• 1 tsp ground cinnamon
• 1/2 tsp dried thyme
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 2 1/2-3 cups vegetable broth
• 1 small Hass avocado, sliced, for garnish
• 1/2 c. chopped fresh cilantro, for garnish

Heat the oil in a large pot over medium heat.  Add the onion, bell pepper, and poblano, and saute until the onion is tender and translucent, about 8 minutes.  Add the garlic and saute for 2 minutes longer.

Stir in the quinoa, tomatoes, kidney beans, salt, chili powder, cinnamon, thyme, nutmeg, allspice, and 2 1/2 c. of the broth and bring to a boil.  Decrease the heat to maintain a simmer and cook, stirring occasionally, until the quinoa is plump and tender, with little tails emerging from the grains, about 25 minutes.  Stir in the remaining broth as needed to achieve the desired consistency.

Taste and adjust the seasoning as desired.  Serve hot, garnished with the avocado and cilantro.

Serves 6.

VERDICT:  Very good, with warm, balanced flavors.  Keeps and reheats well.  Keep!  From Food52's Vegan.