Instructions: In a large pot, saute the onion in the olive oil for 3 minutes to soften. Add the green, red, and jalapeno peppers, and saute an additional 3 minutes. Add both types of mushrooms and garlic, and saute an additional 3 to 5 minutes or until the vegetables are tender.

Add the chili powder, oregano, and cumin, and saute an additional 1 minute. Add the remaining ingredients, except the 1/4 cups water and miso, and cook over low heat for 20 to 30 minutes.

In a small bowl, stir together the 1/4 cups water and miso, then add it to the pot, and simmer the chili an additional 5 minutes. Taste and adjust seasonings, as needed.

This recipe yields 8 servings.

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