Recipe - Mild Pinto Bean Chili

5 cup Vegetable stock
2 cup Pinto beans soaked
Overnigh
2 cup Diced tomatoes
2 md Onions oven roasted (see
Re
1 tablespoon Minced garlic
2 teaspoon Ground cumin
1 teaspoon Dried oregano
One half teaspoon Dried thyme
One fourth teaspoon Chili powder
1/8 teaspoon Red chili pepper flakes
1 Bay leaf

pn Sugar 1 cup Corn kernels One half cup Chopped mild green chilis, r 2 ounce Diced
smoked tofu; opt. 1 tablespoon Red miso paste 1 One half teaspoon Red wine vinegar 1 One half ts
Lemon juice 1 tablespoon Chopped fresh cilantro Cooked rice Corn tortillas Recipe
by: Eat More, Weigh Less In a large saucepan, combine the stock, pinto
beans and tomatoes. Bring to a boil, reduce the heat, and simmer, covered,
for 45 minutes, or until the beans are tender. Add the onions, garlic,
cumin, oregano, thyme, chili powder, chili flakes, and bay leaf. Simmer for
15 minutes. Add the corn kernels, chilis, and optional smoked tofu and
simmer for an additional 5 minutes. In a small bowl, combine the miso,
vinegar, and lemon juice. Add to the chili and serve, garnished with the
cilantro. Serve with rice and/or corn tortillas. 164 calories, 1.7 grams
fat per cup. Makes 8 cups.

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