Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
Yield: 6 servings
Ingredients
- 2 tbsp. tbsp canola oil
- 1 finely chopped onion
- 1 yellow pepper, roughly chopped
- 1 jalapeño pepper, seeded and finely chopped
- Salt and pepper, to taste
- 1 C. tablespoon chili powder
- 1 C. teaspoon powdered cumin
- 3 cloves of pressed garlic
- 1 can (796 ml (28 oz)) diced tomatoes
- 125 ml (1/2 cup) vegetable juice or more, as needed
- 750 ml (3 cups) pumpkin, peeled, cored and diced, or 375 ml (1 cup) homemade pumpkin puree
- 1 C. teaspoon dried oregano
- 1 C. tbsp unsweetened cocoa
- 1 can (540 ml (19 oz)) white beans, rinsed and drained
- 1 can (540 ml (19 oz)) roman beans, rinsed and drained
- 20 g (3/4 oz) dark chocolate (at least 70% cocoa), roughly chopped
Trim
- Sour cream or plain yogurt
- Grated cheddar cheese
- Chopped fresh coriander
Preparation
- 1. In a large saucepan, over medium heat, heat the oil. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the yellow pepper and jalapeño pepper. Continue cooking for about 2 minutes.
- 2. Season with salt, pepper, chili powder and cumin. Add the garlic and continue cooking for a minute.
- 3. Add the diced tomatoes, vegetable juice, pumpkin, oregano and cocoa. Bring the mixture to a boil then simmer, covered, over low heat, until the pumpkin is tender, about 30 minutes.
- 4. Add the two types of beans and the dark chocolate. Heat until the chocolate is melted. Adjust seasoning to taste and serve. Garnish with sour cream, grated cheese and cilantro.
Accompanying ideas
Rice, polenta or corn tortillas
Source: recipe by Louise Gagnon.
Published on lapresse.ca on October 30, 2017.