| |
|
|
|
|
|
|
|
| Category |
|
Entrees - Maindishes
|
| Sub
Category |
|
Vegetarian
|
|
|
|
|
|
|
|
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 tablespoon of chili powder
|
| |
1 1/2 teaspoons dried Mexican or regular oregano
|
| |
1 teaspoon of ground cumin
|
| |
1/2 teaspoon of salt
|
|
|
| |
2 cups fat-free vegetable broth or water
|
| |
1 28-ounce can crushed tomatoes
|
| |
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 teaspoon of habanero sauce
|
| |
4 tablespoons of reduced-fat shredded cheddar cheese
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
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
|
|
|
|
Originally Submitted
11/17/2008
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Vegetarian Chili recipe to your own private DesktopCookbook.
|
