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.