Miso Bean Chili
Chili on a cold winter night is too fitting. I keep this one simple with onion and beans, allowing the seasoning to really pull the flavor together. Specifically miso, adds a subtle umami taste. This is one of my favorite vegan chili recipes because it’s so easy but hearty and all the good flavor.
Ingredients
Equipment
Method
- Start by heating a large stock pot over medium heat. Add a little oil, then the onion. Saute for a few minutes until tender. Add the garlic then the seasoning, with a large pinch of salt and pepper.
- Stir the seasoning for about 30 seconds, then stir in the miso paste. Add a little of the broth (a couple TBSP) to get the past broken down.
- Add the beans, potatoes, and crushed tomatoes, then slowly stir in the broth. I don't usually use the full amount because I like the chili thick. It cooks down so keep that in mind. I use just over a cup. But add as much as you want!
- Bring to a boil for a few minutes then simmer over low/medium for about 15- 20 minutes. Adjust salt and pepper as needed.
I like to thicken up the chili by going through with a potato masher and mashing some of the beans. About 15 mashes thicken it up nicely!
