Make sure you share a bowl!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8
Ingredients
1 can (15 oz.) Navy Beans, drained
1 can (15 oz.) Cannellini Beans, drained
1 can (15 oz.) Garbanzo Beans, drained
1 cup Frozen Sweet Corn
48 oz. Vegetable Broth
1 Yellow Onion, diced
4 cloves of Garlic, minced
2 Tbsp. Miso Paste
1 Tbsp. Dried Oregano,
1 Tbsp. Paprika
½ Tsp. Red Chili Flakes
¼ Tsp. Cayenne Pepper
1 Tbsp. Cumin
1 Tbsp. Nutritional Yeast
1 Tbsp. Soy Sauce
Salt to Taste
Olive Oil, for sautéing
Toppings: Feel free to use whatever you would like. If you prefer to use regular cheese, this would make the recipe vegetarian. Other than that, be creative! I used Jalapenos, Cilantro, Avocados, Tomatoes, and Tortilla Chips.
Instructions
Drain all the beans, and set aside. Do not rinse.
In a small bowl, combine oregano, paprika, chili flakes, cayenne pepper, cumin, and nutritional yeast) - set aside.
Next, chop the onions and garlic. In a large pot, on medium heat, saute the onions and garlic. Be sure to stir frequently to prevent the onions from burning.
Once the onions are translucent, add in the seasoning mixture. Stir and combine well with the onions.
Now add in the vegetable broth, soy sauce, ALL the beans, and frozen sweet corn. Cover and bring the pot to a boil.
Once the pot is boiling, remove the cover and lower heat to low/simmer.
To help the chili thicken, use the back of your ladle and smash some of the beans. This will release starch, allowing the broth to thicken. Continue to simmer, uncovered, for 10 minutes.
After 10 minutes, add in the miso paste and salt to taste. Stir well until the miso has dissolved. Cook on simmer for an additional 5 minutes.
When the 5 minutes are done, turn off the heat and serve with your toppings! Or, divide servings for a great meal prep for the week. Enjoy!
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