2 medium to large onions, oven roasted and
chopped
1 tbsp minced garlic
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp chili powder
1/8 tsp red chili pepper flakes
1 bay leaf
pinch of sugar
1 cup corn kernels
1/2 cup chopped roasted mild green chilies
2 ounces diced smoked tofu (optional)
1 tbsp red miso paste
1.5 tsp red wine vinegar
1.5 tsp lemon juice
1 tbsp chopped fresh cilantro
cooked rice
corn tortillas
Method :
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.
Serves 6-8
This is a flavorful but much milder
variation on the Vegetarian Chili, suitable for those who prefer to stay
clear of peppery "hot" food.
