Heat the oil on medium in a large pot. Add the onion and sauté, stirring occasionally until tender, about 3 minutes. Add the yellow pepper and the jalapeño. Continue cooking for about 2 minutes.
- Season with salt, pepper, chili powder and cumin. Add the garlic and continue cooking for another 1 minute.
- Add the diced tomatoes, vegetable juice, pumpkin, oregano and cacao. Bring the mixture to a boil and simmer covered at low heat, until the pumpkin is tender, about 30 minutes.
- Add both types of beans and the dark chocolate. Heat until the chocolate melts, adjust the seasoning and serve. Garnish with sour cream, grated cheese and coriander.
Did you know that coriander roots are edible? Just mince them before adding the chili, at the same time as the tomatoes.
Serve with rice, polenta or corn tortillas.
An MPM recipe, developed by Louise Gagnon
, author of Sous le charme des courges et des citrouilles.