Mild Pinto Bean Chili

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Mild Pinto Bean Chili

 

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 tsps. 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 chilies

2 ounces diced smoked tofu (optional)

1 tbsp. red miso paste

1 1/2 tsps. red wine vinegar

1/2 tsps lemon juice

1 tbsp. chopped fresh cilantro

cooked rice

corn tortillas

 

In a large saucepan, combine the stock, pinto beans, and tomatoes. Bring to a

boil, reduce the heat, and simmer, cover, 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, chilies, 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. Serves 6 to

8.

 

 

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