Vegetarian Chili

tomatoes

vegetable broth

black beans,

red kidney beans, rinsed and drained

baby lima beans lima beans

onion

green bell pepper,

garlic,

jalapeno

chili powder

dried Mexican oregano oregano

cumin

coriander

hot sauce

couscous

Monterey jack cheese

cilantro leaves

Salt and 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.

Great as is, great base to use what you like/have.  Couscous makes a great addition!

Love a one pot, self-cooking meal! This was so easy to make. I use recipes as a starter and then make changes based on what I have on hand and what I like. I used a can of corn instead of the lima beans. I used a poblano instead of a green pepper and a fresh jalapeño instead of pickled. I adjust spices to my taste and went a little heavier on the heat (added cayenne) and added the salt and pepper at the start of cooking and added more when it was time to add the cous cous. I'm doing weight watchers and this came out to be a 1pt meal on the Blue plan (just for the cous cous and 1/3 cup dry broken out over the many servings is where the 1 pt comes from). My BF even liked it and he doesn't do weight watchers and is a carnivore at heart. I will add this to my rotation for an easy lunch/dinner!

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/6/65/657/6575/65752

A trio of beans gives Robin's Slow-Cooker Vegetarian Chili a protein punch.

vegetarian chili

Prep Time: 15 minutes

Cook Time: 6 hours

Total: 6 hours, 15 minutes

Servings: 5

Author : Robin Miller : Food Network

Ingredients

Instructions

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