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Entrees - Maindishes
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Sub
Category |
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Vegetarian
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Ingredients |
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2 teaspoons olive or vegetable oil
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1 cup onion, chopped
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1 green bell pepper, seeded and chopped
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2 garlic cloves, minced
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1 jalapeno pepper, seeded and minced
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1 tablespoon of chili powder
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1 1/2 teaspoons dried Mexican or regular oregano
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1 teaspoon of ground cumin
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1/2 teaspoon of salt
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2 cups fat-free vegetable broth or water
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1 28-ounce can crushed tomatoes
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1 15.5-ounce can pinto beans, rinsed and drained
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1 15.5-ounce can red kidney beans, rinsed and drained
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1 15.5-ounce can white (cannellini) beans, rinsed and drained
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1/4 cup uncooked whole-wheat couscous
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1-2 teaspoon of habanero sauce
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4 tablespoons of reduced-fat shredded cheddar cheese
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Instructions |
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Heat oil in a large stockpot over medium-high heat. Add onion, bell pepper, garlic, and jalapeño. Sauté for 2-3 minutes, until tender.
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Add chili powder, oregano, cumin, and salt. Stir to coat vegetables with herbs and spices. Add broth, tomatoes and canned beans.
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Bring mixture to a boil. Reduce heat, partially cover and simmer for 20 minutes.
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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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Originally Submitted
11/17/2008
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You can add this Vegetarian Chili recipe to your own private DesktopCookbook.
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