FUSION: Miso Chili

1 onion, chopped

½ cup water

red or green pepper, seeded and chopped

½ tsp ground black pepper

2 cloves garlic, minced

½ TBSP dried oregano

28 oz can crushed tomatoes

2 tsp chili powder

1 ½ cups kidney beans

chopped fresh cilantro for garnish

1 cup cooked brown rice or quinoa

14 oz can stewed tomatoes

2 TBSP miso

1. In a large saucepan, heat oil over medium heat. Add onion, pepper, and garlic, cooking until softened.
2. Add tomatoes, beans, grains, and dried seasoning.
3. Dilute miso in ½ cup water and add to saucepan. Simmer 25-30 minutes, stirring occasionally. Remove from heat and garnish in individual bowls with cilantro.

From a tofu/soyfoods cookbook