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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Vegetable Chili with Couscous Recipe

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This recipe for Vegetable Chili with Couscous is from Easley-Nowicki Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp. olive oil
½ cup chopped onion
1 green bell pepper, seeded and coarsely chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 Tbsp. dried oregano
1 bay leaf
2 Tbsp. chili powder
2 tsp. ground cumin
½ tsp. salt
1 (28 oz) can died tomatoes (with italian seasonings)
2 (14 oz) cans reduced sodium vegetable broth or water
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can white kidney (cannelloni) beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
¼ cup uncooked whole wheat couscous
4 tsp. nonfat sour cream
4 tsp. chopped chives
Directions:
Directions:
Heat oil in a large stockpot over medium heat.
Add onion, green pepper, garlic, and jalapeno and sauté 2 minutes.
Add herbs and spices and salt. Stir well to coat vegetables.
Add tomatoes, broth, and beans and bring mixture to a boil.
Reduce heat to medium and simmer, uncovered, 3 minutes.
Add couscous and simmer, uncovered, 5 minutes.
Discard bay leaf
Ladle chili into bowls and top servings with 1 tsp. each sour cream and chives.
Number Of Servings:
Number Of Servings:
8 cups total
Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
This is a great version of chili...just without the meat for those who prefer an alternative. A very hearty and tasty recipe!

 

 

 

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