Miso Pumpkin Chili #WeekdaySupper ~ Nik Snacks

Bite it and write it. That's what I do.


On 12:30 AM by Nikki @ NikSnacks in , , , , , , , , , , , ,    14 comments
The season of Fall is definitely 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.

The deep, complex and robust flavors of the miso and pumpkin make this chili a staple in my house. If I am using ground beef, I am sure to use beef stock and ground turkey gets turkey stock, etc. Serve with cornbread slathered with butter, munch on a handful of dried cranberries and you'll be dipping a culinary toe into the (nearly frozen) waters of Fall.

Miso Pumpkin Chili  
Serves 6  
1/2 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  
lb ground lean beef or turkey  
1 14.5 oz tomatoes, diced OR 2 cups red tomato, chopped (reserve juices)  
2 cups fresh pumpkin, diced   
32 oz. cup low sodium stock or broth  
8 oz mushrooms (crimini), sliced  
1 Tbsp apple cider vinegar  
1 Tbsp brown sugar  
Optional garnish: ½ cup Parmesan cheese, grated 
Heat olive oil in large saucepan over medium-high heat. Add onion, garlic, miso paste, chili powder, oregano, and cinnamon. Cook until fragrant. Add TVP or beef, tomatoes with juice, pumpkin, broth, mushrooms, vinegar and brown sugar. Break up beef with a wooden spoon, if using. Bring to a simmer. Reduce heat to medium-low. Cover; stirring occasionally, for 30 minutes. Serve garnished with Parmesan cheese. 

Don't forget to check out more recipes in the lineup for #weekdaysupper for more week day inspiration this Fall for the week of 10/27 – 10/31:
Sunday Supper Movement
Monday - Sweet and Spicy Thai Squash by Curious Cuisiniere
Tuesday - Gluten Free Zucchini Lasagna by Momma's Meals
Wednesday - Tilapia Fries with Chipotle Mayonnaise by Basic N Delicious
Thursday - Miso Pumpkin Chili by Nik Snacks
Friday - Crockpot Creamy Chicken & Broccoli Soup by The Foodie Army Wife


  1. Love the flavors in this chili, Nikki! Pure Fall. :)

  2. This is one fantastic looking chili! I love the addition of miso, yum!

  3. You tolerate fall?! Whaaat? But... hot chocolate and pumpkin! ;)

    The soup looks great! Good for you using that pumpkin. :)

  4. You're the only other person who says their favorite season is not fall. I don't love it either! I do love the food, however. Can't wait to try this!

  5. I'd love to cozy up to a fire with a bowl of pumpkin soup!

  6. Nice - this sure sounds like a winning recipe by my book. Perfection!
    Bea @ The Not So Cheesy Kitchen

  7. Im loving your twist on this hearty chili! Perfect for fall!

  8. This is one mighty hearty looking chili. I love the addition of miso here.

  9. I hoped you saved me some. Seriously scrumptious.

  10. You may be pretending that you like Fall but you know that I LOVE it haha. <3 Let's making some of this Miso Pumpkin Chili and talk about how awesome those leaves are haha :)

  11. What a great use of miso! Looks fantastic!


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