Mexican Hot Chocolate

Suggested Piece: MP5

Ingredients
2 Tbsp. Cocoa powder
1 bag Semisweet chocolate chips
1 can (7 oz.) Sweetened condensed milk
2-3 Cinnamon sticks (opt.)
1 tsp. Cinnamon powder
1/4 tsp. Nutmeg
1 tsp. Chili powder (opt.)
6-8 c. Whole milk (2% or Skim opt.)

Directions 
Pour all ingredients, except the milk and cinnamon sticks, into MP5. Set temperature to 150F, and stir until chocolate chips have melted. Slowly whisk in enough milk to reach your preferred consistency. Toss in cinnamon sticks, cover, and let simmer until heated through. Serve with desired toppings.

Pumpkin & Black Bean Chili

Suggested Piece: 5 Qt Roaster, Saladmaster Machine

Ingredients
1 (15-oz) can pumpkin puree
1 (15-oz) can diced tomatoes (your favorite flavor!)
1 (15-oz) can vegetable broth
2 (15 oz) cans black beans
3 cloves chopped garlic (#1 cone)
1 zucchini (#3 cone)
1 yellow squash (#3 cone)
1 small onion (#2 cone)
1-2 cups cooked quinoa
Salt, pepper, oregano, cumin, and chili powder to taste
1 lb. ground beef (opt.)

Directions
Sauté processed garlic, zucchini, squash, and onion in bottom of 5 Qt Roaster on medium heat. Add all other ingredients and medium-click-low until veggies are tender, a minimum of 30 minutes. Flavors meld and blend the longer it sits on low. 

Optional: If using ground beef, degrease the meat by cooking it in the 3 Qt. Inset or Culinary Basket over 1/2 inch of water in the 3 Qt. Roaster on medium-high temperature. While cooking the fats & oils will drip into the water instantly making your meat leaner!