Vegetarian chili with a twist, this warm 3 Bean Miso Chili is filled with three kinds of beans, smooth miso paste, creamy peanut butter, and green spinach.
California, it appears, is finally experiencing some winter weather. Of course, being in California and all, that doesn’t mean much. Compared to the rest of the country who, I’ve been told, are living in an icy apocalypse, we’re living in paradise. A little rain? No biggie when compared to the below zero temperatures. That’s not to say, however, that my spoiled ass isn’t freezing over here.
Because I am.
So, just like a little sickness brought soup on Friday, a little rain calls for soup on this very grey and very sleepy Monday.
Actually, this isn’t really a soup. this is more of a chili or stew since there isn’t much of a broth. No matter what you want to call it, it was a very welcome and may have even warmed me up for a minute or two.
Deciding to keep this miso chili vegetarian, there is not meat. If you need meat for one reason or another, ground turkey or shredded chicken would be my suggestions. Beef, in my opinion, would make this chili way too heavy. Anyway, don’t worry about a lack of protein, there are THREE kinds of beans for that. Plus, beans have loads of fiber, so this chili is already WAY healthier than most meaty versions.
To flavor this pot I added miso paste and peanut butter, in addition to a pinch of cumin. I urge you to start with less cumin and add more if you find it lacking. Why? Cumin is one of those spices that easily dominates. I wanted to also taste the miso and peanut butter- not just cumin. That said, if cumin is your favorite, feel free to add as much or as little as you desire.
Finally, the crushed peanuts. I love peanuts. Actually, I love all nuts, but I also really really love peanuts. Crushed peanuts make a delicious crunchy addition. Add them, don’t add them, totally up to you. Other delicious toppings (not shown) would include avocado, poached egg, or Greek yogurt.
Who else is all about the toppings?!
In other unrelated news, I have THREE weeks until we leave for New Zealand/Tahiti for one month. Sh*t just got real around here (in the most fantastic way possible)… mostly.
New site with NEW NAME is due to launch at the end of this week! Friends, this has been in the works for 8 months. I am nervous, excited, and so hoping you’ll stick around 🙂
Oh yes, the new name? THE FORKED SPOON
3 Bean Miso Chili with Spinach
- 1 tbsp olive oil
- 1 yellow onion, minced
- 4 carrots, chopped
- 5 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 3 tbsp creamy peanut butter
- 3 tbsp white miso paste
- 1 1/2 tsp ground cumin
- 2 tsp chili powder
- 1 (15 ounce) can Great Northern beans, drained and rinsed
- 1 (15 ounce) can Kidney beans, drained and rinsed
- 1 (15 ounce) can chickpeas, drained and rinsed
- 6 cups vegetable broth or water
- 6 ounces fresh spinach
- 1/2 cup crushed peanuts or cashews, for topping
- Thinly sliced radish, to garnish
- Heat a large heavy-bottomed Dutch oven over medium-high heat. Add the olive oil and onion to the pot and stir well. Cook the onion for 2-3 minutes, stirring frequently. Add the chopped carrots and stir well to incorporate with the onion. Continue to cook the carrot and onion for 2-3 minutes. Reduce heat to medium and add the minced garlic, salt, pepper, peanut butter, miso paste, cumin, and chili powder to the pot and stir to combine with the carrot and onion; cook for 1 minute, stirring constantly to prevent burning.
- Add the beans and vegetable or chicken broth to the pot and stir to combine. Increase heat to high and bring to a low boil. Reduce heat to low and simmer, covered with the lid cracked, for approximately 30 minutes, or until carrots are tender. If soup is too thick, add additional broth until you reach desired thickness. On the other hand, if the soup isn’t thick enough, continue to cook uncovered until thickened.
- Remove pot from heat and ladle into the desired number of bowls. Garnish with chopped peanuts and thinly sliced radish.