Happy Friday everyone. Here's a hearty, healthy chili recipe from our very own Allison. Enjoy and have a great weekend!
Allison's Vegetarian Chili
1 (28-ounce) can diced tomatoes
4 cups vegetable broth
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 cup fresh or frozen corn
1 cup chopped onion
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
1 tablespoon minced jalapeno
2 tablespoons chili powder
2 tablespoons oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
1 to 2 teaspoons hot sauce
1/3 cup couscous (I use whole wheat couscous)
1/2 cup shredded Monterey jack cheese
1/3 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
NOTE: If you aren't concerned about this being truly vegetarian, you can substitute chicken stock for the vegetable broth. Also, you should adjust (or omit) the jalapeno and hot sauce to your family's preference.
In a slow cooker, combine all ingredients but the corn, 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 corn and 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.
This makes a giant batch of chili; it is great left-over and can even be frozen and used later.