Mild Pinto Bean Chili

By Hklbrries

This is a flavorful variation on the Vegetarian Chili (recipe in collection), suitable for those who prefer to stay clear of peppery "hot" food.

Ingredients

• 5 cups vegetable stock
• 2 cups pinto beans, soaked overnight
• 2 cups diced tomatoes
• 2 medium to large onions, oven roasted and chopped
• 1 tbsp minced garlic
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp chili powder
• 1/8 tsp red chili pepper flakes
• 1 bay leaf
• Pinch of sugar
• 1 cup corn kernels
• 1/2 cup chopped roasted mild green chilis
• 2 ounces diced smoked tofu (optional)
• 1 tbsp red miso paste
• 1 1/2 tsp red wine vinegar
• 1 1/2 tsp lemon juice
• 1 tbsp chopped fresh cilantro
• Cooked rice
• Corn tortillas

Details

Servings 6

Preparation

Step 1

In a large saucepan, combine the stock, pinto beans, and tomatoes. Bring to a boil, reduce the heat, and simmer, covered, for 45 minutes, or until the beans are tender. Add the onions, garlic, cumin, oregano, thyme, chili powder, chili flakes, and bay leaf. Simmer for 15 minutes. Add the corn kernels, chilis, and optional smoked tofu and simmer for an additional 5 minutes.

In a small bowl, combine the miso, vinegar, and lemon juice. Add to the chili and serve, garnished with the cilantro. Serve with rice and/or corn tortillas.

Nutritional Information:
Per (1 cup) serving
164 calories
1.7 g fat
0 mg cholesterol
45.8 mg sodium