Vegetarian Chili

By Hklbrries

This is very spicy and flavorful. Try it with fresh corn tortillas and rice... Or serve it with a green salad for a complete dinner.

You can prepare and refrigerate this 2 to 3 days ahead of time. You can also freeze it for up to 3 months, although the corn may darken somewhat.

Ingredients

• 1 cup plus 2 tbsp vegetable stock
• 3/4 cup diced carrots
• 1 cup diced onions
• 1 cup diced green bell peppers
• 1 cup diced red bell peppers
• 1 cup diced celery
• 1 tbsp minced garlic
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1 1/2 tsp chili powder
• 4 ounces minced canned jalapeno peppers, or to taste
• 2 cups chopped tomatoes
• 3 cups cooked pinto beans
• 1 cup fresh corn kernels
• 1 1/2 tbsp red miso paste
• 1 tbsp lemon juice
• 1 tsp red wine vinegar
• 1 tsp salt
• Freshly ground black pepper
• 1/2 cup chopped fresh cilantro
• Additional chopped cilantro

Details

Servings 4

Preparation

Step 1

In a large nonstick pan in 2 tablespoons vegetable stock, "sweat" the carrots, onions, green and red bell peppers, and celery for 4 to 5 minutes. Add the garlic, oregano, thyme, coriander, cumin, chili powder, jalapenos, tomatoes, pinto beans, and remaining vegetable stock. Bring to a boil, reduce the heat, and simmer for 20 minutes. Add a little extra vegetable or bean liquid if a "saucier" chili is desired. Add the corn kernels and simmer for 7 minutes.

In a small bowl, combine the red miso, lemon juice, and vinegar until dissolved. Stir into the chili with 1/2 cup of cilantro. Season to taste with the salt and pepper. Serve hot, with the additional chopped cilantro.

Nutritional Information:
Per (1 cup) serving
203 calories
1.4 g fat
9 mg cholesterol
622 mg sodium