Three-Bean Miso Chili

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.