This creamy mix is in the same family as chili but has a little different flavor profile with the coconut milk and miso.
Ingredients
1 small yellow onion, diced
1/4 cup of water or veggie broth
3-4 cloves garlic, minced
½ bell pepper, diced into small pieces
1 poblano pepper, seeds and stem removed, diced into small pieces
1 jalapeno pepper, seeds and stem removed, diced into small pieces
1 (13.5-ounce/400 mL) can of coconut milk
1 tablespoon of white or yellow miso paste
1 15oz can of tomato sauce
1 15oz can of diced tomatoes
2 cans or 4 cups of cooked pinto beans, drained and rinsed
2 teaspoons of ground cumin
1 teaspoon of paprika
1 teaspoon of chili powder
¼ teaspoon of red chili flakes
Salt and black pepper to taste
Preparation
Add the diced onion and a pinch of salt to a large skillet and stir together for 2-3 minutes. Then add the water and bring the mixture to a simmer. Cook for 5 minutes, or until the onion softens and the water is mostly evaporated. Add the garlic and diced peppers to the pan. Stir frequently for 2-3 minutes to prevent the garlic from burning. Stir in the coconut milk, miso, tomato sauce, diced tomatoes, beans, cumin, paprika, chili powder, pepper flakes, salt, and pepper. Stir to combine and coat all the beans in the sauce. Bring the bean mixture to a simmer. Continue to cook at a simmer for 10 minutes until it has thickened and is creamy. Serve with brown rice.
Recipe Origin: