Vegetarian Chili With Couscous - cooking recipe

Ingredients

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

Preparation

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