Caitlin Bensel
Active Time
10 Mins
Total Time
40 Mins
Yield
Serves 5 (serving size: 1 1/4 cups chili, 1 tbsp. yogurt, and 1/5 avocado)

Miso is the ticket to achieving pronounced depth in this vegetarian soup, while peanut butter helps build body. Find white miso in the refrigerated section near the produce.

How to Make It

Step 1

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.

Step 2

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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