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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 6 |
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Ingredients:
1 (28 ounce) can diced tomatoes |
4 cups vegetable broth or 4 cups chicken broth |
1 (15 ounce) can black beans, rinsed and drained |
1 (15 ounce) can kidney beans, rinsed and drained |
1 (15 ounce) can cannellini beans, rinsed and drained |
1 cup frozen lima beans |
1 cup onion, chopped |
1 green bell pepper, chopped |
2 garlic cloves, minced |
1 -2 tablespoon chili powder |
2 tablespoons oregano |
2 teaspoons ground cumin |
1 teaspoon ground coriander |
1 -2 teaspoon hot sauce |
1/3 cup couscous |
1/2 cup monterey jack cheese, shredded |
1/3 cup fresh cilantro, chopped |
salt |
pepper |
Directions:
1. In a slow cooker, combine tomatoes, all beans, onion, bell pepper, garlic, chili powder, oregano, cumin, coriander, and hot sauce.
2. Cover and cook on low for 6 to 8 hours on on high for 3 to 4 hours.
3. Ten minutes before serving, add couscous, cover, and cook until couscous is tender. Season to taste with salt and pepper.
4. Just before serving, top each serving with shredded cheese and cilantro.
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