1. In a Dutch oven, heat the oil over medium-high heat. Add the chicken and cook 8 minutes or until browned and cooked through, stirring occasionally and breaking up meat into small pieces.
2. Reduce heat to medium. Add onions, tomatoes, beans, chiles, garlic, cumin and allspice. Season with salt and pepper. Cook about 6 minutes or until the onions soften, stirring occasionally.
3. Stir in broth, quinoa and tomato paste. Simmer 20 minutes or until quinoa has absorbed most of the liquid and is tender.
4. Remove Dutch oven from heat. Stir in cilantro and lime juice. If desired, serve with sour cream, lime wedges, red onion and additional pepper.

Each serving contains: 269 calories, 13 g fat, 3 g saturated fat, 0 g trans fat, 69 mg cholesterol, 545 mg sodium, 24 g carbohydrates, 4 g fiber, 5 g sugar, 21 g protein. Daily values: 5% vitamin A, 14% vitamin C, 4% calcium, 15% iron.