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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: marisol
Servings: 6
5 cups vegetable stock
2 cups pinto beans, soaked overnight
2 cups diced tomatoes
2 medium to large onions, oven roasted and chopped
1 tablespoon minced garlic
2 teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon chili powder
⅛ teaspoon red chili pepper flakes
1 bay leaf
1 pinch sugar
1 cup corn kernels
½ cup chopped roasted mild green chilies
2 ounces diced smoked tofu, optional
1 tablespoon red miso paste
1 ½ teaspoon red wine vinegar
½ teaspoon lemon juice
1 tablespoon 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.