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Home » Fall + Winter » 3 Bean Miso Chili with Spinach

3 Bean Miso Chili with Spinach

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
January 8, 2018
4.76 from 25 votes


Last Updated February 9, 2019 | 7 Comments

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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.

3 Bean Miso Chili with 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.

ALSO!

ALSO!!

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

3 Bean Miso Chili with Spinach

3 Bean Miso Chili with Spinach

3 Bean Miso Chili with Spinach

A bowl of food sitting on top of a wooden table, with Bean

3 Bean Miso Chili with Spinach

4.76 from 25 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Vegetarian chili with a twist, this warm comfort food is filled with three kinds of beans, smooth miso paste, creamy peanut butter, and green spinach.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course, Soup
Cuisine American, Japanese
Servings 6
Calories 205 kcal

Ingredients
 
 

  • 1 tablespoon olive oil
  • 1 yellow onion - minced
  • 4 carrots - chopped
  • 5 cloves garlic - minced
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoon creamy peanut butter
  • 3 tablespoon white miso paste
  • 1 ½ teaspoon ground cumin
  • 2 teaspoon 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
  • ½ cup crushed peanuts or cashews - for topping
  • Thinly sliced radish - to garnish
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Instructions
 

  • 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. 
  • Add the Spinach at the end - cook until wilted.  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.

Nutritional Information

Calories: 205kcal | Carbohydrates: 17g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Sodium: 1558mg | Potassium: 511mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10220IU | Vitamin C: 12.5mg | Calcium: 79mg | Iron: 2.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword 3 Bean Miso Chili, Miso Chili
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

A person holding a plate of food on a table, with Bean and Miso

If you enjoy this Miso Chili, you may also enjoy these soup recipes-

Healthy Buffalo Chicken Soup

Slow Cooker Vegetarian Chili with Baked Beans (+Video)

Ginger Garlic Noodle Soup with Bok Choy

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

832 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Sandy says

    January 19, 2021 at 6:53 pm

    5 stars
    OMG, I am in love with this recipe, made for the first time today and will definitely be a staple in my house going forward.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      January 19, 2021 at 8:33 pm

      Thanks for the kind feedback Sandy 🙂

      Reply
  2. Simone says

    December 21, 2020 at 10:15 am

    5 stars
    Very comforting and delicious. The next day it was even better!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      December 21, 2020 at 4:14 pm

      Thank you for the kind feedback, Simone 🙂

      Reply
  3. Lynda says

    January 23, 2020 at 6:14 pm

    5 stars
    Loved it!

    Reply
  4. Patti says

    February 9, 2019 at 12:02 pm

    5 stars
    When do you add the spinach to the 3 bean miso chili with spinach ?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      February 9, 2019 at 10:43 pm

      Hi Patty,

      Thanks for catching that! I have updated the recipe to show: Add the Spinach at the end – cook until wilted.

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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