Vegetarian Chili With Couscous

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.

• Ready In: 20 mins
• Serves: 4

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.