Monday, October 1, 2012

Vegetarian Chili w/Couscous

Thought chili was just for carnivores? Well, think again! I found a recipe for vegetarian chili that is sure to be a hit!

Vegetarian Chili with Couscous*-serves 4
1 15-oz can black beans
1 15-oz can cannellini (white kidney) beans
2 14-oz cans vegetable broth
1 28-oz can diced tomatoes
¼ cup whole-wheat couscous, uncooked
2 teaspoons olive oil
2 teaspoons ground cumin
½ teaspoon oregano, dried
1 green bell pepper, chopped
¼ onion, chopped
2 cloves garlic, minced
½ teaspoon salt
2 tablespoons chili powder
1 bay leaf
1 jalapeno pepper, minced
4 teaspoons nonfat sour cream (for topping)
4 teaspoons chives, chopped (for topping)

Heat the oil in a large pot over medium heat. Add the green pepper, garlic, onion and jalapeno and sauté for 2 minutes. Add the spices, herbs and salt and stir just enough to coat the vegetables. Then, add broth, tomatoes and rinsed beans. Bring to a boil, reduce heat and simmer uncovered for 3 minutes. Now, add the couscous and simmer for 5 more minutes. Remove the bay leaf, ladle and serve!

*If you've never had couscous before, it's a rice-like pasta that is common in many Mediterranean and North African countries.

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