Heat the olive oil over medium heat in a pot. Add the shallot, Anaheim chiles, salt and black pepper and cook until the vegetables have softened, three to four minutes. Stir to prevent burning. Add the garlic, peanut butter, miso paste, cumin and ancho chili powder and cook for one minute, stirring constantly.
Add the beans, kale and stock and turn up the heat to high. Bring to a boil then reduce the heat to medium-low heat and simmer for about 30 minutes. Adjust for seasoning, ladle into bowls and add your toppings serve.
Stock: The original recipe is vegan but I use a combination of Swanson's Low Sodium Chicken Broth and Imagine Organic Free-Range Low Sodium Chicken Broth for this recipe. Use your favorite vegetable stock.
Original Recipe: The original recipe from Cooking Light uses one cup less stock, has no kale, uses 2 tbsp poblano chiles instead of the two Anaheim chiles here, chili powder instead of ancho chile powder and 1 1/2 tablespoons miso paste. Adjust to suit your taste.
COPYRIGHT © 2010 - 2018 LEMONS + ANCHOVIES. ALL RIGHTS RESERVED.