Robin's Vegetarian Chili Recipe | Robin Miller | Food Network

Ingredients

• 1 (28-ounce) can diced tomatoes
• 4 cups reduced-sodium vegetable broth
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can white (cannellini) beans, rinsed and drained
• 1 (15-ounce) can red kidney beans, rinsed and drained
• 1 cup frozen baby lima beans or regular lima beans
• 1 cup chopped onion
• 1 green bell pepper, seeded and chopped
• 2 cloves garlic, minced
• 1 tablespoon minced pickled jalapeno (from can or jar)
• 2 tablespoons chili powder
• 2 tablespoons dried Mexican oregano or regular oregano
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 to 2 teaspoons hot sauce
• 1/3 cup couscous
• 1/2 cup shredded Monterey jack cheese
• 1/3 cup chopped fresh cilantro leaves
• Salt and freshly ground black pepper