Vegetarian Chili in a Slow Cooker

Ingredients:

• 800 g chopped tomatoes in their own juice
• 4 cups low-sodium vegetable broth
• 400g canned black beans, rinsed
• 400g canned white cannellini beans, rinsed
• 400 g canned red beans, rinsed
• 1 cup frozen young lima beans
• 1 cup chopped onion
• 1 green bell pepper, peeled and chopped
• 2 minced garlic cloves
• 1 tablespoon chopped pickled jalapeño peppers
• 2 tbsp. chili powder
• 2 tbsp. l. dried oregano
• 2 tsp ground cumin
• 1 teaspoon ground coriander
• 1 - 2 tsp hot sauce
• 1/3 cup couscous
• 1/2 tbsp. grated cheese
• 1/3 cup chopped fresh cilantro leaves
• Salt and freshly ground black pepper

Preparation:

1. In a multicooker Combine all ingredients except couscous, grated cheese, cilantro, salt, and pepper. Close the lid and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
2. 5-10 minutes before the end of cooking (depending on the selected mode), add the couscous, close the lid, and cook until the couscous is tender. Season the dish with salt and black pepper to taste.
   
   Before serving, sprinkle each serving with grated cheese and cilantro.