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| INGREDIENTS |
| 1 |
28 oz. can diced tomatoes |
| 4 c |
reduced-sodium vegetable or chicken broth |
| 1 |
15 oz.can black beans, rinsed and drained |
| 1 |
15 oz. can white (cannellini) beans, rinsed and drained |
| 1 |
15 oz. can red kidney beans rinsed and drained |
| 1 c |
frozen baby lima beans, or regular lima beans |
| 1 c |
chopped onion |
| 1 |
green bell pepper, seeded and chopped |
| 2 |
cloves garlic, minced |
| 1 tbsp |
minced pickled jalapeno (from can or jar) |
| 2 tbsp |
chili powder |
| 2 tbsp |
dried Mexican oregano or regular oregano |
| 2 tsp |
ground cumin |
| 1 tsp |
ground coriander |
| 1 - 2 tsp |
hot sauce |
| 1/3 c |
couscous |
| 1/2 c |
shredded Monterey Jack cheese |
| 1/3 c |
chopped fresh cilantro leaves |
| |
salt and freshly ground black pepper |
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| RECIPE |
- In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro, salt and pepper. Cover and cook on low for 6 - 8 hours or on high for 3 - 4 hours.
- Five to ten minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook until couscous is tender. Season to taste with salt and pepper.
- Just before serving, top each serving with shredded cheese and cilantro.
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| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
8
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| NUTRITION FACTS |
| |
| Calories |
260 |
|
| Total Fat |
2 g |
|
| Sodium |
830 mg |
|
| Total Carbohydrates |
44 g |
|
| Fiber |
13 g |
|
| Protein |
14 g |
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