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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.

This Story Originally Appeared On cookinglight.com


Credit: Caitlin Bensel

Recipe Summary

10 mins
40 mins
Serves 5 (serving size: 1 1/4 cups chili, 1 tbsp. yogurt, and 1/5 avocado)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

401 calories; fat 14g; saturated fat 2g; protein 19g; carbohydrates 50g; fiber 14g; sodium 586mg; sugars 5g.