Vegetarian Chili

Name: Vegetarian Chili
Prep time: 15 min
Cook time: 6 h
Yield: 4 to 6 servings
Ingredients: 1 (28-ounce) can diced tomatoes; 4 cups reduced-sodium vegetable broth; 1 (15-ounce) can black beans, rinsed and drained; 1 (15-ounce) can white (cannellini) beans, rinsed and drained; 1 (15-ounce) can red kidney beans, rinsed and drained; 1 cup frozen baby lima beans or regular lima beans; 1 cup chopped onion; 1 green bell pepper, seeded and chopped; 2 cloves garlic, minced; 1 tablespoon minced pickled jalapeno (from can or jar); 2 tablespoons chili powder; 2 tablespoons dried Mexican oregano or regular oregano; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 to 2 teaspoons hot sauce; 1/3 cup couscous; 1/2 cup shredded Monterey jack cheese; 1/3 cup chopped fresh cilantro leaves; Salt and freshly ground black pepper

Vegetarian Chili was pinched from <a href="http://www.foodnetwork.com/recipes/robin-miller/vegetarian-chili-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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1 (28-ounce) can diced tomatoes

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4 cups reduced-sodium vegetable broth

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1 (15-ounce) can black beans, rinsed and drained

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1 (15-ounce) can white (cannellini) beans, rinsed and drained

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1 (15-ounce) can red kidney beans, rinsed and drained

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1 cup frozen baby lima beans or regular lima beans

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1 cup chopped onion

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1 green bell pepper, seeded and chopped

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2 cloves garlic, minced

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1 tablespoon minced pickled jalapeno (from can or jar)

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2 tablespoons chili powder

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2 tablespoons dried Mexican oregano or regular oregano

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2 teaspoons ground cumin

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1 teaspoon ground coriander

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1 to 2 teaspoons hot sauce

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1/3 cup couscous

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1/2 cup shredded Monterey jack cheese

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1/3 cup chopped fresh cilantro leaves

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Salt and freshly ground black pepper

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