Vegetarian Chili with Couscous
Serves: 4
Prep Time: 10 minutes
Cook Time: 27-30 minutes
Nutrition Score per serving:
(2 cups) 521 calories, 89 g carbs (68%), 5 g fat (9%), 22 g fiber, 30 g protein (23%), 1.2 g saturated fat
Prep Time: 10 minutes
Cook Time: 27-30 minutes
Nutrition Score per serving:
(2 cups) 521 calories, 89 g carbs (68%), 5 g fat (9%), 22 g fiber, 30 g protein (23%), 1.2 g saturated fat
This hearty, nutritious meal was made for veggie-lovers.
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 | tbsp chili powder |
| 1 1/2 | tspn dried Mexican or regular oregano |
| 1 | tspn ground cumin |
| 1/2 | tspn salt |
| 2 | cups fat-free vegetable broth or water |
| 1 | 28-ounce can crushed |
| 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 |
| 1-2 | tspn habanero sauce |
| 4 | tbsp reduced-fat shredded Cheddar cheese |
Directions
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.
Add couscous and hot sauce. Simmer for 5 minutes, until mixture thickens and couscous is tender. Ladle chili into bowls and top with cheese.
