5 c  Vegetable stock
2 c  Pinto beans -- soaked
Overnigh
2 c  Diced tomatoes
2 md Onions -- oven roasted (see
Re
1 tb Minced garlic
2 ts Ground cumin
1 ts Dried oregano
1/2 ts Dried thyme
1/4 ts Chili powder
1/8 ts Red chili pepper flakes
1    Bay leaf

pn Sugar 1 c Corn kernels 1/2 c Chopped mild green chilis, r 2 oz Diced
smoked tofu; opt. 1 tb Red miso paste 1 1/2 ts Red wine vinegar 1 1/2 ts
Lemon juice 1 tb 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.