Drizzle the bottom of a large saucepan with olive oil. Place the saucepan on the stove over medium heat. Once hot, add the onion, bell pepper, garlic, and jalapeño — stir. Cover the saucepan with a lid, turn down the heat slightly, and let the veggies sweat until the onions are translucent, about 3 to 5 minutes.
While the veggies sweat, whisk the miso paste into the vegetable broth.
When the veggies are done sweating, remove the lid and add the broth/miso mixture, beans, green chilies INCLUDING all their liquid, bay leaf, cilantro, oregano, cumin, coriander, nutritional yeast, salt, and pepper. Bring to a boil. Once boiling, immediately turn the heat down to maintain a simmer and cover with the lid. SImmer with the lid on for 25 minutes.
While the chili simmers, whisk the kuzu into the milk to create a slurry.
After 25 minutes, remove the lid from the chili, add the milk/kuzu slurry and the corn. Turn the heat up to bring the chili back to a simmer. Simmer without the lid for five more minutes, or until the chili slightly thickens. Taste, if needed, add more salt.
If desired, top each serving with avocado slices, additional cilantro, chili flakes for added heat, and/or a squeeze of lime.