Vegan Pumpkin & Sausage Chili

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A QUICK BLURB

Hey ya’ll! Life’s been a little crazy, but I’ve been cooking in the background. I will be making a special announcement during next week’s post so you can see what’s had my attention for the past few months! Until then, I wanted to make sure to give ya’ll a little something and by a little something, I mean a delicious vegan chili that is so packed full of flavor, no one will miss the meat. I did an instagram poll in my stories a few months ago and asked what kind of chili recipe I should make next. I already have a vegan 3 bean chili in my first Cheat Day jumpstart guide and I have 2 others on this site as a Chili Con Carne and Green Chicken Chile Chili. They are both spectacular and I don’t think I’ll ever stop making chili recipes as it’s my favorite thing to eat once the temperature drops below 70!! When I asked, I was hoping everyone voted for a unique/different chili, but pumpkin won by about 1,000 votes! It was crazy. I do think I was being trolled as I don’t really like pumpkin and have been vocal about it, but this may have made me a believer.

Ok, maybe I cheated a little because I used a Sugar Dumpling Squash which LOOKS like a mini pumpkin, but has WAY more flavor. It’s slightly sweet, but firm enough to stand up to braises, like this chili. I also brought in the help of Pumfu for a meat like element, which is derived from pumpkin seeds. This gives it a more hearty feel and helps you to stay fuller longer. Combining these with other veggies, like onions, jalapeños and plenty of garlic and spices gives you a rich, deep broth/soup that feels like a warm hug on a cold day. Just the comfort you look for in a chili. It is an amazing dish that I hope ya’ll thoroughly enjoy all through the cold months. I’m gonna jump into the recipe, but left a few tips in case you need them below!

Oh yeah, THERE’S A VIDEO!

A FEW THINGS TO NOTE…

• If you can’t find Sugar Dumpling Squash, any small pumpkin like squash will work. Butternut squash and acorn squash are varieties that are readily available.
• You may use ground beef, pork, turkey or chili beef to make a non-vegan version as well. The flavors remain the same and are amazing together!
• Freeze by adding cooled chili to a freezer Ziploc bag and lie flat. Be sure to try to remove all of the air from the bag for best results.

Don’t forget to tag me in your photos online @lizeeangel or using #lizeeangel. And as always, comment below and please, like, share and follow me on youtube, instagram, twitter, facebook and pinterest!