Pumpkin Chili

Serves 12


1 T. Avocado or grape seed oil

1 Large onion

6 Cups pumpkin (or other squash) diced, (cone 3 on Salad Master)

8 Cups cooked beans and/or lentils

4 Cups pureed tomatoes (fresh or canned)

Just enough water to cover beans and veggies so they can cook fully without burning at the bottom of the pot, but not enough to make it too soupy.

1 Tbsp. Chili powder

1 Tbsp. Ground cumin

1/2 tsp. ground cloves

Zest of 1/2 lemon 1 Tbsp. (or to taste) molasses  (the Treat!)

1/2 cup sherry or other alcohol (the optional Trick ;-))

Salt and hot sauce to taste


Heat oil in large pot and grill onions till browned. Add all other ingredients. Salad Master ~ Cook on medium till clicking then low until squash is tender, or longer. Mortal pots ~ cook on medium until boiling for about 10 mins then low till squash is tender, or longer. Even better the second day so for a party, make it a day ahead. Also freezes great. Perfect served over polenta or rice!

Recipe by Kai Bravo

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