Vegetarian Chili With Couscous |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Found in a Shape magazine Nov 2004. This is one of my favorite chili recipes now that my family is trying to eat less meat. Ingredients:
2 teaspoons olive oil |
1/2 cup onion, chopped |
1 green bell pepper, seeded and coarsely chopped |
2 garlic cloves, minced |
1 jalapeno pepper, seeded and minced |
1 tablespoon dried oregano |
1 bay leaf |
2 tablespoons chili powder |
2 teaspoons salt |
1 (28 ounce) can diced tomatoes |
2 (14 ounce) cans vegetable broth or 2 (14 ounce) cans water |
1 (15 ounce) can black beans, rinsed and drained |
1 (15 ounce) can red kidney beans, rinsed and drained |
1/4 cup uncooked whole wheat couscous |
Directions:
1. Heat oil in an large stockpot over medium heat. Add onion, green pepper, garlic and jalapeno and saute 2 minutes.
2. Add herbs and spices and salt.
3. Stir well to coat vegetables.
4. Add tomatoes, broth and beans and bring mixture to a boil.
5. Reduce heat and simmer, uncovered, for 3 minutes.
6. Add couscous and simmer, uncovered, 5 minutes.
7. Discard bay leaf.
8. Ladle chili into boals and top with your favorite toppings.
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