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Ingredients

• 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 (cannelloni) 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
• 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 Monterrey jack cheese
• 1/3 cup chopped fresh cilantro leaves
• salt and freshly ground black pepper

Description

Vegetarian Chili

Group Recipes