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.