Vegan MiSOgood Three Bean Chili
2 Tablespoons Olive Oil
1 Medium Yellow Onion, Diced
3 Cloves Garlic, Minced
1 Medium Red Bell Pepper, Seeded and Diced
1 Jalapeno, Seeded and Diced
2 Chipotles Canned in Adobo + 2 Tablespoons Adobo Sauce
1/4 Cup MiSOgood Spicy Miso
2 Tablespoons Chili Powder
1/2 Teaspoon Dried Oregano
1 (28-Ounce) Can Fire-Roasted Diced Tomatoes
1 (15-Ounce) Can Black Beans, Drained and Rinsed
1 (15-Ounce) Can Pinto Beans, Drained and Rinsed
1 (15-Ounce) Can Kidney Beans, Drained and Rinsed
2 Tablespoons Lime Juice
To Serve (Optional):
Meatless Hotdogs in Buns
Vegan Sour Cream
Pickled Jalapenos
Cilantro
Place a large pot over medium heat and add the oil, tilting the pot to fully coat the bottom. Once shimmering, add the onion and saute until translucent; about 4 - 5 minutes. Stir in the garlic, bell pepper, and jalapeno. Cook, stirring frequently, for another 6 - 8 minutes, until the vegetables are softened and lightly browned.
Incorporate the chipotles, adobo sauce, miso, chili powder, oregano, tomatoes (along with the juice), and all three beans. Stir well to combine. Cover, reduce the heat to low, and gently simmer for 30 - 45 minutes, until thick and rich. Add the lime juice and let simmer for another 5 minutes, allowing the flavors to meld.
Serve hot, either by itself in a bowl, over meatless hotdogs, and/or topped with vegan sour cream, additional jalapenos, or fresh cilantro.
Makes 4 - 6 Servings
Notes:
Feel free to swap in any other canned beans you have on hand, such as chickpeas, adzuki beans, navy beans, and more. If cooking the beans from scratch, use 1 1/2 cups of each type once cooked, or 4 1/2 cups of beans in all.
1 Medium Yellow Onion, Diced
3 Cloves Garlic, Minced
1 Medium Red Bell Pepper, Seeded and Diced
1 Jalapeno, Seeded and Diced
2 Chipotles Canned in Adobo + 2 Tablespoons Adobo Sauce
1/4 Cup MiSOgood Spicy Miso
2 Tablespoons Chili Powder
1/2 Teaspoon Dried Oregano
1 (28-Ounce) Can Fire-Roasted Diced Tomatoes
1 (15-Ounce) Can Black Beans, Drained and Rinsed
1 (15-Ounce) Can Pinto Beans, Drained and Rinsed
1 (15-Ounce) Can Kidney Beans, Drained and Rinsed
2 Tablespoons Lime Juice
To Serve (Optional):
Meatless Hotdogs in Buns
Vegan Sour Cream
Pickled Jalapenos
Cilantro
Place a large pot over medium heat and add the oil, tilting the pot to fully coat the bottom. Once shimmering, add the onion and saute until translucent; about 4 - 5 minutes. Stir in the garlic, bell pepper, and jalapeno. Cook, stirring frequently, for another 6 - 8 minutes, until the vegetables are softened and lightly browned.
Incorporate the chipotles, adobo sauce, miso, chili powder, oregano, tomatoes (along with the juice), and all three beans. Stir well to combine. Cover, reduce the heat to low, and gently simmer for 30 - 45 minutes, until thick and rich. Add the lime juice and let simmer for another 5 minutes, allowing the flavors to meld.
Serve hot, either by itself in a bowl, over meatless hotdogs, and/or topped with vegan sour cream, additional jalapenos, or fresh cilantro.
Makes 4 - 6 Servings
Notes:
Feel free to swap in any other canned beans you have on hand, such as chickpeas, adzuki beans, navy beans, and more. If cooking the beans from scratch, use 1 1/2 cups of each type once cooked, or 4 1/2 cups of beans in all.