Vegetarian Chili With Couscous

• 2 teaspoons olive oil
• 1/2 cup onion, chopped
• 1 green bell pepper, seeded and coarsely chopped
• 2 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon dried oregano
• 1 bay leaf
• 2 tablespoons chili powder
• 2 teaspoons salt
• 1 (28 ounce) can diced tomatoes
• 2 (14 ounce) cans vegetable broth or (14 ounce) cans water
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 1/4 cup uncooked whole wheat couscous

1. Heat oil in an large stockpot over medium heat. Add onion, green pepper, garlic and jalapeno and saute 2 minutes.
2. Add herbs and spices and salt.
3. Stir well to coat vegetables.
4. Add tomatoes, broth and beans and bring mixture to a boil.
5. Reduce heat and simmer, uncovered, for 3 minutes.
6. Add couscous and simmer, uncovered, 5 minutes.
7. Discard bay leaf.
8. Ladle chili into boals and top with your favorite toppings.

olive oil, onion, green bell pepper, garlic, pepper, oregano, bay leaf, chili powder, salt, tomatoes, vegetable broth, black beans, red kidney beans, whole wheat couscous

Taken from www.food.com/recipe/vegetarian-chili-with-couscous-462815 (may not work)