Monday, December 13, 2010

Vegetarian Chili

On Saturday, the hubs and I went to Reston, VA to do Christmas with my side of the family. We had lunch at Michael and Amanda's. It was delicious and great to see everyone. Before we left that morning for "NOVA" (Northern VA), I threw this soup in the crockpot so that we'd come home to a healthy, warm and ready dinner. We were wanting a super healthy dinner on Saturday since we both suffered from horrible stomach aches after eating pizza Friday night. Ugh, I hate you cheese! But sometimes I just love you pizza! haha.

Anywho, try this recipe. It's also perfect for a colllld winter day...and good for leftovers on days when it's SNOWING (like today in Richmond)! I got the recipe here from FoodNetwork. The recipe calls for couscous, you add this in at the end...very interesting twist, but Daniel and I both LOVED it...great idea. The soup is VERY filling...we had this with cornbread and sliced pears. :)

Cook Time:6 hr 0 min Level: Easy Yield: 6 to 8 servings

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)
2 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 (I used the whole wheat garlic and olive oil kind, yum)
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. (Or, if you're like me...cook on low for about 10 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.

P.S.- Yet again, I don't have pics of the chili. Taking more pictures of food is one of my new years resolutions ;) Enjoy the pics of having the first snow of the year in our first home!

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