Vegetarian Chili

Ingredients

• 15 ounce black beans rinsed drained canned
• 15 ounce kidney beans red rinsed drained canned
• 28 ounce canned tomatoes diced canned
• 15 ounce beans white rinsed drained canned (cannellini)
• 2 tablespoons chili powder 
• 0.3 cup couscous 
• 0.3 cup cilantro leaves fresh chopped
• 2 cloves garlic minced
• 1  bell pepper green seeded chopped
• 1 teaspoon ground coriander 
• 2 teaspoons ground cumin 
• 1 teaspoons hot sauce 
• 1 tablespoon pickled jalapeño minced canned (from can or jar)
• 1 cup regular lima beans frozen
• 0.5 cup monterrey jack cheese shredded
• 1 cup onion chopped
• 2 tablespoons regular oregano dried
• 6 servings salt and pepper black freshly ground
• 4 cups vegetable broth reduced-sodium

Equipment

• slow cooker

Directions

1. Watch how to make this recipe.
2. In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
3. Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
4. Just before serving, top each serving with shredded cheese and cilantro.