- 2 tablespoons grapeseed or canola oil
- 2 medium red onions, cut into
- 1/3-inch pieces
- 2 tablespoons minced garlic
- 2 tablespoons fermented black beans
- 2 serrano chilies, minced
- 1 bunch scallions, sliced thin, green and white parts separated
- 1/4 cup wheat-free tamari sauce
- 2 cups shelled edamame
- 1 (15-ounce) can white beans, drained and rinsed
- 2 (15-ounce) cans black beans, drained and rinsed
- 2 cups roma tomatoes, roughly chopped, with their juice
- 1 quart vegetable stock or unsweetened black tea (I used homemade roasted vegetable stock) Juice and zest of
- 1 lemon Kosher salt and freshly ground black pepper
- 1 cup Greek yogurt
- Heat a stockpot or other tall wide pot over medium-high heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the onions, garlic, fermented black beans, chilies and scallion whites. Sauté until lightly caramelized, 4 to 5 minutes. Add the tamari sauce and deglaze the pot. Add the edamame, the white and black beans, tomatoes with their juice, and stock and bring to a simmer. Add the lemon juice and season with salt and pepper. Simmer until the mixture has reduced by one-quarter, 45 to 60 minutes.
- Meanwhile, in a small bowl, combine the yogurt, scallion greens and lemon zest. Season with salt and pepper. Serve from the pot or transfer the chili to four individual serving bowls. Serve with yogurt on the side.