Peperoncini Chili with Couscous Recipe

This tasty chili dish is all-veggie, filling and easy to make for a group of friends. What makes this dish stand out from other chili recipes is the addition of couscous- We hope you enjoy as much as we do!
Peperoncini Chili
Prep time:
Cook time:
Total time
Serves 6 - 8
  • 1 tablespoon Moroccan Grapeseed Oil
  • 1 medium yellow onion, diced
  • 1 cup grated carrots
  • 1 jar (3.9 ounce) jar Peperoncini con Pecorino peppers, chopped
  • 3 Marinated Garlic Cloves, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • ¼ cup Sunpomo Sundried Tomatoes, chopped
  • 1½ cups tomato sauce
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • ½ cup Couscous Natural & Tomato Mix
  • 1 teaspoon salt
  • Chopped cilantro for serving
  • Chopped onion for serving
  • Grated Cheddar cheese for serving
  1. In large pot over medium-high heat Moroccan Grapeseed Oil. Add onions and saute until translucent, about 5 minutes. Add carrots, Peperoncini and garlic and cook additional 3 minutes. Add chili powder and cumin, stirring to distribute seasoning. Cook for 2 minutes.
  2. Add Sunpomo Sundried Tomatoes, tomato sauce, kidney beans, black beans and Couscous. Stir to combine. Turn heat down to low and simmer for 15 minutes until couscous has cooked through.
  3. Serve with cilantro, onion and grated Cheddar cheese.

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