Sunday, February 6, 2011

Vegetarian Chili

Vegetarian Chili

1 (28-oz) can diced tomatoes
4 cups low sodium vegetable stock
1 can black beans
1 can cannellini beans
1 can red kidney beans
1 cup chopped onion
1 green bell pepper, diced
1 jalapeno, diced
2 tablespoons chili powder
2 tablespoons oregano
2 teaspoons cumin
2 teaspoons coriander
1-2 teaspoons hot sauce
1/3 cup couscous
salt and pepper to taste
monterey jack cheese

1. Using 2 tablespoons of olive oil, saute onion, bell pepper, and jalapeno in a stockpot
over medium heat for five minutes. Add all other ingredients, except couscous, to the pot.
2. Cook chili on high for 3-4 hours or low for 6-8 hours.
3. Add couscous 5-10 minutes before serving. Top with monterey jack cheese

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