Vegetarian Chili with Couscous

Yield: 0 servings ( Serving Size: People )
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Ingredients

  • 2 tsp. olive oil
  • 1 Cup chopped onion
  • 1 green bell pepper
  • 2 garlic cloves, minced
  • 1 jalapeno peper, seeded
  • 1 Tbs chili powder
  • 1 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 2 Cups fat free vegetable or chicken broth
  • 1 28 oz. can crushed tomato
  • 1 15.5 oz. can pinto beans
  • 1 15.5 oz. can red kidney beans
  • 1 15.5 oz. can white beans (cannellini)
  • 1/4 cup uncooked whole-wheat couscous
  • 1-2 tsp habanero sauce
  • 4 Tbs shredded cheddar cheese
  • Heat oil in large stockpot over medium heat. Add onion, bell pepper, garlic and jalapeno. Saute 2-3 minutes, until tender. Add Chili powder, oregano, cumin, and salt and stir to coat vegetables with herbs and spices. Add broth, tomatoes and canned beans and bring mixture to a boil. Reduce heat, partially cover and simmer 20 minutes. Add couscous and hot sauce and simmer 5 minutes, until mixture thickens and couscous is tender. Ladle chile into bowls and top with cheese.
  • This is great served with corn bread!

Preparation

  1. 2 tsp. olive oil
  2. 1 Cup chopped onion
  3. 1 green bell pepper
  4. 2 garlic cloves, minced
  5. 1 jalapeno peper, seeded
  6. 1 Tbs chili powder
  7. 1 1/2 tsp ground cumin
  8. 1/2 tsp salt
  9. 2 Cups fat free vegetable or chicken broth
  10. 1 28 oz. can crushed tomato
  11. 1 15.5 oz. can pinto beans
  12. 1 15.5 oz. can red kidney beans
  13. 1 15.5 oz. can white beans (cannellini)
  14. 1/4 cup uncooked whole-wheat couscous
  15. 1-2 tsp habanero sauce
  16. 4 Tbs shredded cheddar cheese

  17. Heat oil in large stockpot over medium heat. Add onion, bell pepper, garlic and jalapeno. Saute 2-3 minutes, until tender. Add Chili powder, oregano, cumin, and salt and stir to coat vegetables with herbs and spices. Add broth, tomatoes and canned beans and bring mixture to a boil. Reduce heat, partially cover and simmer 20 minutes. Add couscous and hot sauce and simmer 5 minutes, until mixture thickens and couscous is tender. Ladle chile into bowls and top with cheese.

  18. This is great served with corn bread!
September 2013

This recipe is a personal recipe added by jbreche and has not been tested or endorsed by MyRecipes.

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