This might be the best Vegetarian Chili recipe we've ever tried. In fact it might be better than our beef chili recipe. There was talk about replacing the beef recipe with this one and just add beef to it. Yea, it really is that good.
The variety of beans with the addition of the couscous really makes this dish awesome. Originally this was a slow cooker recipe but The Other Williams cooked it on the stove top for about an hour. Because you are using canned beans it's too simple not to just cook it on the stove top, but if you're short on time the crockpot is the way to go.
Serve with Sour Cream on top!
* 1 (28-ounce) can diced tomatoes
* 4 cups reduced-sodium vegetable or chicken broth
* 1 (15-ounce) can black beans, rinsed and drained
* 1 (15-ounce) can white (cannellini) beans, rinsed and drained
* 1 (15-ounce) can red kidney beans, rinsed and drained
* 1 cup frozen baby lima beans or regular lima beans
* 1 cup chopped onion
* 1 green bell pepper, seeded and chopped
* 2 cloves garlic, minced
* 1 tablespoon minced pickled jalapeno (from can or jar)
* 1 tablespoons chili powder
* 2 tablespoons dried Mexican oregano or regular oregano
* 2 teaspoons ground cumin
* 1 teaspoon ground coriander
* 1 to 2 teaspoons hot sauce
* 1/3 cup couscous
* 1/2 cup shredded Monterey jack cheese
* 1/3 cup chopped fresh cilantro leaves
* Salt and freshly ground black pepper
In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
Just before serving, top each serving with shredded cheese and cilantro.