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Smoky Pumpkin and Sage Stovetop Chili

  • 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

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