Vegetarian Chili con Chocolate - Main dishes | Montreal’s Public Markets

Preparation time : 30 min

Total time : 1h15 min

Celebrate pumpkins and fall season in your markets with our special october recipes. Happy Pumpkin Festival!

Ingredients

2 tbsp. canola oil
1 onion, minced
1 yellow pepper, chopped coarsely
1 jalapeño pepper, seeded and minced
Salt and pepper to taste
1 tbsp. chili powder
1 tsp. ground cumin
3 garlic cloves, pressed
1 796 mL (28 oz.) can of diced tomatoes
125 mL (1/2 cup) of vegetable juice or more, if needed
750 mL (3 cups) peeled pumpkin, with seeds and filaments removed, and cut into 1.5 cm (½ in.) cubes or 375 mL home-made pumpkin purée
1 tsp. dried oregano
1 tbsp. unsweetened cacao
1 540 mL (19 oz.) can white beans, rinsed and drained
1 540 mL (19 oz.) can Romano beans, rinsed and drained
20 g (3/4 oz.) dark (at least 70% cacao) chocolate, chopped coarsely
Sour cream or plain yogurt
Cheddar cheese, grated (optional)
Fresh coriander, finely chopped

Preparation

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.

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