Three-bean chili — Japanese — fresh market edition

Serves 4

Ingredients

• 3 cans mixed beans, rinsed
• 1 can (796 ml) crushed tomatoes
• 1 bell pepper, diced
• 2 cups corn
• 1 tbsp toasted sesame oil
• 2 tbsp reduced-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• Fine salt and black pepper, to taste
• 2 cups seasonal vegetables, cut into bite-size pieces
• Optional brand pick: Kikkoman Less Sodium Soy Sauce (or any reduced-sodium soy sauce)

5 steps

Method

1. Warm a large pot over medium heat. Prep and measure all ingredients.
2. Cook the aromatic vegetables with the oil for 5 minutes without deeply browning.
3. Add the seasonings, stir for 30 seconds, then add the main ingredients and liquid.
4. Bring to a gentle simmer, partially cover, and cook for about 30 minutes until tender.
5. Adjust the texture with a little water, taste, and garnish just before serving.