Vegetarian Chili With Couscous

Name: Vegetarian Chili With Couscous
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
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

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Recipe by lyssa.marie

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.

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READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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 (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

Heat oil in an large stockpot over medium heat. Add onion, green pepper, garlic and jalapeno and saute 2 minutes.
Add herbs and spices and salt.
Stir well to coat vegetables.
Add tomatoes, broth and beans and bring mixture to a boil.
Reduce heat and simmer, uncovered, for 3 minutes.
Add couscous and simmer, uncovered, 5 minutes.
Discard bay leaf.
Ladle chili into boals and top with your favorite toppings.

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