Ingredients

Start to finish: 45 minutes (25 minutes active)
Servings: 8
1 1/2 tablespoons extra-virgin olive oil
1 1/2 cups (about 1 medium) chopped onions
1 cup (about 2 stalks) chopped celery
3/4 pound green beans, trimmed and cut into 1-inch pieces
2 red bell peppers, cored and seeded, cut in a large dice
1/4 cup seeded and minced jalapenos (about 3 medium)
2 tablespoons minced garlic
2 1/2 tablespoons chili powder
1 1/2 teaspoons cumin
1 teaspoon salt
3/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
Two 15-ounce cans chickpeas, drained and rinsed
15-ounce can red kidney beans, drained and rinsed
14 1/2-ounce can dice tomatoes with juice
1 cup water
2 tablespoons cornmeal
Two 10-ounce boxes whole-wheat couscous
1/2 cup chopped fresh cilantro
2 tablespoons lime juice

Directions

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, jalapenos, garlic, chili powder, cumin, salt, oregano and black pepper. Cook until the peppers begin to soften and the spices are fragrant, about 4 minutes.

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.

Nutrition information per serving: 499 calories; 5 g fat (1 g saturated); 2 mg cholesterol; 95 g carbohydrate; 18 g protein; 18 g fiber; 862 mg sodium.