This is an easy and robust vegetarian chili prepared in a slow cooker, perfect for a hands-off meal. It features a medley of beans, fresh vegetables, and aromatic spices, with couscous added at the end for texture. The dish is finished with Monterey Jack cheese and fresh cilantro, offering a hearty and flavorful experience.
1. For a deeper flavor, consider briefly sautéing the chopped onion, bell pepper, and garlic in a separate pan with a touch of olive oil before adding them to the slow cooker. This caramelizes the aromatics, building a more complex base. 2. Adjust the amount of pickled jalapeño and hot sauce to your desired spice level. Taste and add gradually. 3. The timing for adding couscous is critical; adding it too early will result in a mushy texture. Cook until just tender, as specified. 4. Fresh cilantro and shredded Monterey Jack cheese are not just garnishes; they provide essential fresh notes and creaminess that balance the chili's richness. Don't skip them!