Veggie Chili

1 28 oz can diced tomatos
4 cups vegetable broth
1 15 oz can black beans, rinsed & drained
1 15 oz can white cannellini beans, rinsed & drained
1 15 oz can red kidney beans, rinsed & drained
1 cup frozen baby lima beans or regular lima beans
1 cup chopped onion
1 gr bell pepper-chopped
2 cloves garlic, minced
1 T minced pickled jalapeno
2 T chili powder
2 T dried oregano
2 t ground cumin
1 t ground coriander
1-2 t hot sauce
1/3 c couscous
1/2 c cheese
1/3 c cilantro
Salt & pepper to taste

In a slow cooker, combine all ingredients, but the couscous, cheese, and cilantro. Cover & cook on low for 6-8 hours or on high for 3-4 hours.

Add couscous 5-10 min before serving, depending on temperature of slow cooker. Season to taste w/ salt & pepper.

This recipe is yummy & easy. I put on low all day. I skipped the cilantro, cheese, & jalapeno. I put vegan sour cream & an avocado on top. I also used beans from the bulk bins vs canned beans, but probably doesn't make a difference.