Craving an adventurous upgrade from the classic beef-and-tomato-based chili? Then look no further. This recipe combines three varieties of budget-friendly beans for textural contrast, along with a kitchen sink’s worth of aromatics. Miso, a fermented soybean paste, is the ticket to achieving pronounced depth in this vegetarian soup, while peanut butter helps build nice body. If you can’t find white miso in the refrigerated section near the produce in your grocery store, check out your local Asian market. To make this dairy-free, use coconut yogurt in place of Greek yogurt to amp up the creaminess. Bonus: One serving delivers half your daily fiber goal.
1 tablespoon olive oil
1 cup chopped onion
2 tablespoons seeded and chopped poblano chile
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 garlic cloves, minced
2 tablespoons natural creamy peanut butter
1 1/2 tablespoons white miso paste
2 teaspoons cumin
2 teaspoons chili powder
1 (15-oz.) can unsalted Great Northern beans, rinsed and drained
1 (15-oz.) can unsalted chickpeas, rinsed and drained
1 (15-oz.) can unsalted kidney beans, rinsed and drained
4 cups unsalted vegetable stock
5 tablespoons plain 2% reduced-fat Greek yogurt
1 ripe avocado, sliced
Calcium 13% DV
Potassium 21% DV
Added sugars g
How to Make It
Heat oil in a Dutch oven over medium. Add onion, poblano chile, salt, and black pepper; cook, stirring often, until softened, about 5 minutes. Add garlic, peanut butter, miso, cumin, and chili powder; cook 1 minute, stirring constantly.
Add beans and vegetable stock; increase heat to high. Bring to a boil. Reduce heat to medium, and simmer, uncovered, until thickened, about 30 minutes. Ladle into 5 bowls; top evenly with yogurt and avocado slices.
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