Vegetarian Chili with Couscous
Vegetarian Chili with Couscous

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: Less than 30 minutes
  • Prep: 10 mins.
  • Cook: 10 mins.

Nutrition Facts

Amount per serving:
Total Calories: 465
  • 1458mg Sodium
  • 80g Carbs
  • 18g Fiber
  • 8g Fat
  • 1g Saturated Fat
  • 4g Sugars
  • 27g Protein
  • 281mg Calcium
  • 10mg Iron
4651458mg80g18g8g 4g27g1g

Ingredients:

  • 2 teaspoons olive or vegetable oil
  • 1 cup onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 1 jalapeno pepper, seeded and minced
  • 1 tablespoon (metric) chili powder
  • 1 1/2 tsp dried Mexican or regular oregano
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 2 cups fat-free vegetable broth or water
  • 1 28-ounce can crushed tomatoes
  • 1 15.5-ounce can pinto beans, rinsed and drained
  • 1 15.5-ounce can red kidney beans, rinsed and drained
  • 1 15.5-ounce can white (cannellini) beans, rinsed and drained
  • 1/4 cup uncooked whole-wheat couscous
  • 1 1-2 tspn habanero sauce
  • 4 tablespoons (Metric) reduced-fat shredded Cheddar cheese
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Directions:

Directions

1. Heat oil in a large stockpot over medium-high heat. Add onion, bell pepper, garlic, and jalapeño. Sauté for 2-3 minutes, until tender. Add chili powder, oregano, cumin, and salt. Stir to coat vegetables with herbs and spices. Add broth, tomatoes and canned beans. Bring mixture to a boil. Reduce heat, partially cover and simmer for 20 minutes.
2. Add couscous and hot sauce. Simmer for 5 minutes, until mixture thickens and couscous is tender. Ladle chili into bowls and top with cheese.
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