Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons extra-virgin olive oil

  2. 1 1/2 cups (about 1 medium) chopped onions

  3. 1 cup (about 2 stalks) chopped celery

  4. 3/4 pound green beans, trimmed and cut into 1-inch pieces

  5. 2 red bell peppers, cored and seeded, cut in a large dice

  6. 1/4 cup seeded and minced jalapeños (about 3 medium)

  7. 2 tablespoons minced garlic

  8. 2 1/2 tablespoons chili powder

  9. 1 1/2 teaspoons cumin

  10. 1 teaspoon salt

  11. 3/4 teaspoon dried oregano

  12. 1/4 teaspoon freshly ground black pepper

  13. 2 (15-ounce) cans chickpeas, drained and rinsed

  14. 1 (15-ounce) can red kidney beans, drained and rinsed

  15. 1 (141/2-ounce) can diced tomatoes with juice

  16. 1 cup water

  17. 2 tablespoons cornmeal

  18. 2 (10-ounce) boxes whole-wheat couscous

  19. 1/2 cup chopped fresh cilantro

  20. 2 tablespoons lime

Instructions Jump to Ingredients ↑

  1. In a large stockpot or Dutch oven, heat the oil over medium. Add onions, celery and green beans. Cook, stirring occasionally, for 5 minutes. Add the red peppers, jalapeños, garlic, chili powder, cumin, salt, oregano and black pepper. Cook until the peppers begin to soften and the spices are fragrant, about 4 minutes. Also Online More chili recipes Stir in chickpeas, kidney beans, tomatoes and their juice, and water. Bring to a boil. Reduce heat to maintain a gentle simmer and cook for 10 minutes, stirring occasionally. Stir in cornmeal and simmer 1 minute longer. Meanwhile, prepare the couscous according to package directions. When the couscous is ready, stir the cilantro and lime juice into the chili. Serve the chili over the couscous.


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