The season of Fall is here.
It's not my favorite season (at all), but I tolerate it by cooking seasonal foods and pretending I like the changing of the leaves, the shortening of the days, the falling of the leaves, the cooling of the temperatures...
I've made the following recipe on the blog before, but I've decided to post it again because it truly is a tried and true signature recipe of Nik Snacks. I've changed some of the ingredient measurements and revamped the instructions a little and posted a better photo, too.
Miso Pumpkin Chili can easily be turned into sweet potato, acorn squash, spaghetti squash or any other squash chili. I topped this particular bowl with some trendy sauteed kale. Sometimes I slice turnips into batons and roast them with garlic, brown sugar, salt and pepper (350 F for 35 minutes) and top it with that.
Miso Pumpkin Chili
1 Tbsp extra virgin olive oil
1 cup onion, finely chopped
3 garlic cloves, minced
3 Tbsp white or red miso paste
1 Tbsp ancho chili powder
1 Tbsp oregano, dried
1 Tbsp cinnamon, ground
2 cups TVP (textured vegetable protein) OR
1 lb ground lean beef or turkey, cooked and drained
2 cups tomato, chopped (reserve juices)
1 cup pumpkin or sweet potatoes, cubed
1 cup low sodium vegetable stock/broth
8 oz mushrooms, small (crimini or white button), sliced
1 Tbsp cider vinegar
1 Tbsp brown sugar
olive oil in large saucepan over medium-high heat. Add onion, garlic, miso
paste, chili powder, oregano, and cinnamon. Cook until onions are translucent and spices are fragrant. Add
TVP (or ground meat), tomato with juice, pumpkin, broth, mushrooms, vinegar and brown
sugar. Bring to a boil. Reduce heat to low. Cover; stirring
occasionally, for 30 minutes.