Favorite Vegetarian Recipe

This is my favorite vegetarian recipe. I will put it in the recipe section, as well. I found this luscious recipe last February in a magazine called “Cooking Light Soups and Stews.” The description they give is “Combine great northern beans, chickpeas, and kidney beans for this hearty vegetarian chili flavored with an over-the-top combination of smoky poblano chile, peanut butter, and miso paste.” We found miso paste in the Asian section of the store, though we had to go to a couple of stores before we found it. It was worth the hunt. This dish is heavenly, so umami, so savory. We make it all the time, and it’s especially delicious on a cool Autumn evening, so I thought the first day of October would be a perfect time to share it. Pop a mini naan in the toaster, and use it to sop up the delectable liquid.

Three-Bean Miso Chili

1 Tbsp olive oil

1 C chopped onion

2 tbsp seeded and chopped poblano chile

1/4 tsp kosher salt

1/4 tsp black pepper

2 garlic cloves, minced

2 tbsp creamy peanut butter

1 1/2 tbsp white miso paste

2 tsp cumin

2 tsp chili powder

1 15 oz can unsalted great northern beans rinsed and drained

1 15 oz can unsalted chickpeas rinsed and drained

1 25 oz can unsalted kidney beans rinsed and drained

4 C unsalted veg stock

5 tbsp plain Greek yogurt

1 ripe avocado

1. Heat oil in Dutch oven over medium. Add onion, poblano chile salt and pepper; cook, stirring often, until softened, about 5 minutes. Add garlic, peanut butter, miso, cumin and chili powder; cook 1 minute, stirring constantly.

2. Add beans and veg stock; increase heat to high.  Bring to a boil. Reduce heat to medium, and simmer, uncovered, until thickened, about 30 minutes.  Top with yogurt and avocado in bowls.

Serves 5  (serving size 1 1/4 c chili, 1 tbsp yogurt and 1/5 avocado) calories 401; fat 14 g (sat 2g unsat 10 g); protein 19 g; carb 50 g; fiber 14 g; sugars 5 g (added sugars 0); sodium 586 mg; calc 13% DV; potassium 21% DV