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Entrees - Maindishes
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None
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| Servings |
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5
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| Preptime |
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30min-1 hour
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Ingredients |
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2 t 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 tbsp chili powder
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1 1/2 tspn dried Mexican or regular oregano
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1 tspn ground cumin
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1/2 tspn salt
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2 cup 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 1-2 tspn habanero sauce
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4 tbsp 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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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 broth, tomatoes and canned beans. 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
2/21/2011
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You can add this Veggie chilli recipe to your own private DesktopCookbook.
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