Vegetarian Chili

Ingredients

• 15 ounce black beans rinsed drained canned
• 15 ounce cannellini beans rinsed drained canned
• 15 ounce kidney beans rinsed drained canned
• 28 ounce canned tomatoes diced canned
• 1 tablespoon chili powder 
• 0.3 cup couscous 
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic clove minced
• 1  bell pepper green chopped
• 1 teaspoon ground coriander 
• 2 teaspoons ground cumin 
• 1 teaspoon hot sauce 
• 1 cup lima beans *soaked overnight frozen
• 0.5 cup monterrey jack cheese shredded
• 1 cup onion chopped
• 2 tablespoons oregano 
• 4 servings bell pepper 
• 4 servings bell pepper 
• 4 servings salt 
• 4 cups vegetable stock 

Equipment

• slow cooker

Directions

1. In a slow cooker, combine tomatoes, all beans, onion, bell pepper, garlic, chili powder, oregano, cumin, coriander, and hot sauce.Cover and cook on low for 6 to 8 hours on on high for 3 to 4 hours.Ten minutes before serving, add couscous, cover, and cook until couscous is tender. Season to taste with salt and pepper.Just before serving, top each serving with shredded cheese and cilantro.