Miso Chili (Vegetarian)

This recipe, from customer Sara C. of Des Moines, won first place in our 2019 Iowa State Fair Vegetarian Chili Contest!


1 Tbsp vegetable oil
1 large green pepper, diced
1 Anaheim pepper, seeded and diced
1 jalapeño, seeded and diced
1/2 medium onion, diced
1 tsp roasted garlic, minced
1/2 tsp vegetable Better than Bouillon + 1-1/2 Tbsp red miso paste, dissolved in 2 Tbsp hot water
1 lb tomatillos, paper skin removed and coarsely chopped
1 can baby corn, drained
1 can red beans, drained
1 can chickpeas, drained
1 can black beans in chili sauce
28 oz can diced tomatoes in tomato juice
5 stalks green onions, diced
1 sheet nori, torn into small pieces
1 tsp Chili Powder, Medium
1 tsp Cumin, Ground
1 tsp Gumbo File
1 tsp Chinese Five Spice
1 tsp liquid aminos
1 tsp liquid smoke
1 Cup water


Add oil to a large stock pot, warm on medium heat until oil is hot.

Add peppers and white onion, sauté for 10 minutes, or until onions begin to look translucent. Add garlic and onion, stir for 1 minute. Add miso-bouillion paste mixture to pot, stir to incorporate into vegetables.

Dump in canned items and chopped tomatillos. Add water, spices, and nori.

Simmer on medium heat, covered, for about 45 min stirring occasionally.