Entrees, Fall Recipes, October Inspiration, Vegan Food

Smoky Pumpkin and Sage Stovetop Chili



I can’t really think of a better Monday recipe for these chillier days than this amazing smoky pumpkin and sage chilli. Made easily on the stovetop, this recipe is flavourful, fairly quick and super hearty! Made with carrots, onion, sage, vegan sausage, lentils, and pumpkin puree, and served with fresh dinner rolls and cashew  sour cream. This chilli will warm you up from the inside out, and is a great meal prep recipe to save time during your busy week.

I feel like chilli is one of those foods that everyone should know how to make. Its hearty and healthy, super customizable, and easy to whip up with minimal effort and just downright delicious. I love switching up the veggies and flavours depending on the seasons, and this fall version is my September/October go-to.

What to serve with this chilli?

Well, like I said (and the photos show) I love freshly baked dinner rolls from a local bakery. But you know what else goes really well with chilli? Cornbread!!! I have a few cornbread recipes on the blog which I’ll link below.

The details…

To start we just cook the onion, garlic, vegan sausage or beef and carrots for a few minutes. Then, add the tomatoes, spices, lentils, broth and pumpkin puree. Bring to a simmer and cook, covered, stirring frequently, until lentils are cooked (about 30 mins). While it bubbles away you could whip up a fresh batch of cornbread or defrost some rolls or bread from your deep freeze (does anyone else have a major surplus of frozen bread or do I just hoard it?). Add in the fresh sage just before serving and give it a stir. Then, you’re ready to serve!

The spices really are key here in giving this chilli the warming, smoky flavour we all crave. Smoked paprika is always my secret weapon, as well as some chilli powder (duh) and cinnamon! The cinnamon adds such an amazing flavour that complements the pumpkin so well. Its like a cozy bowl of autumn and I can’t get enough!

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Smoky Pumpkin and Sage Stovetop Chili

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5 from 4 reviews

  • Author: Liv B
  • Total Time: 50 mins
  • Yield: 6-8 servings


Smoky stovetop pumpkin and chilli with cinnamon, vegan sausage, lentils and sage. Such a winning combination!


  • 3 vegan sausages (I use Beyond Meat or Gusta)
  • 1 tbsp oil
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 3 carrots, chopped
  • 28 oz (796 mL) no salt added diced tomatoes
  • 1 cup dry red lentils
  • 4 cups low sodium vegetable broth
  • 1 1/2 cups canned pumpkin puree
  • 2 tbsp chilli powder (chilli powder is a mix of paprika, oregano, cumin, garlic powder, cayenne pepper, onion powder, you can buy it or make your own!)
  • 2 tsp smoked paprika
  • 1 tsp cinnamon
  • 1 1/2 tsp salt
  • 1 tbsp chopped fresh sage leaves
  • fresh cracked black pepper for serving
  • optional: vegan sour cream for serving
  • optional: vegan cheese for serving


  1. In a large pot on low-medium heat, add the oil and vegan sausage cook about 5 minutes, crumbling it as it browns. If it is pre-cooked sausage, simply add to the pot and proceed to step 2.
  2. Add onion, garlic, and carrot and cook a few minutes until onion becomes translucent and carrots soften slightly.
  3. Add the tomatoes, lentils, broth, pumpkin, chilli powder, smoked paprika, cinnamon and salt and stir to combine.
  4. Bring to a low simmer and cook, covered, stirring occasionally, for 25 minutes until lentils are tender. Uncover, add the sage and simmer a few more minutes until thickened.
  5. Serve immediately, or allow to cool completely and store in airtight containers up to 5 days or freeze up to 3 months.
  • Prep Time: 10 mins
  • Cook Time: 40 mins



  1. that sounds so good. though i don’t tend to use vegan faux meat products. Is there something that i could substitute such as mushrooms? if so, what would the quantity be? thanks

  2. 2 tbsp chili powder ? That much? 🙂

    • Yes! Chili powder as in the mix of spices used for chili! Not like a hot chili powder 🙂 Its a mix of paprika, oregano, cumin, garlic powder, cayenne pepper, onion powder!

  3. This looks delicious! Is the serving size for 4 (or maybe more)?

    • Depends how big of a bowl you like but I would say 6-8. Sometimes we have it for lunch so smaller portions and it lasts a number of days, and other times its about 2 meals for each of us when were hungry hahaha. Hope that helps!!

  4. Could green lentils work too?

  5. Can I substitute regular sausages instead of vegan ones?

  6. This recipe is SO good! It has just enough pumpkin and cinnamon to really compliment the chili. I used the Field Roast apple sage sausages. The no salt tomatoes and low sodium broth are really key with the sausage and chili powder to keep this not too salty. I served with toasted baguette and Tofutti sour cream.

  7. Wow, this was amazing.
    I changed it up a little bit though. I didn’t use carrot but zucchini (it is in the instagram video of the recipe 😊) and I used less water so I had more of a thick stew. I put half a pumpkin in as pieces and the other half as puree.
    The flavour was amazing and my boyfriend and I both loved it. I will definitely make it again 🥰

  8. Making this for a second time this month! My husband and I loved this recipe so much and it’s so easy to whip up! Definitely adding this into rotation all fall/winter long .

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