1 1/2 tbsp. extra-virgin olive oil

1 1/2 c. (about 1 med.) chopped onions

1 c. (about 2 stalks) chopped celery

3/4 lb. green beans, trimmed & cut into 1″ pcs.

2 red bell peppers, cored & seeded, cut in lg. dice

1/4 c. seeded & minced jalapenos (about 3 med.)

2 tbsp. minced garlic

2 1/2 tbsp. chili powder

1 1/2 tsp. cumin

1 tsp. salt

3/4 tsp. dried oregano

1/4 tsp. freshly ground black pepper

2-15 oz. cans chickpeas, drained & rinsed

15 oz. can red kidney beans, drained & rinsed

14 1/2 oz. can dice tomatoes w/ juice

2 tsp. cornmeal

2-10 oz. boxex whole-wheat couscous

1/2 c. chopped fresh cilantro

2 tbsp. lime juice

In lg. stockpot or Dutch oven, heat oil over med.  Add onions, celery, & green beans.  Cook, stirring occasionally, 5 min.  Add red peppers, jalapenos, garlic, chili powder, cumin, salt, oregano, & black pepper.  Cook til peppers begin to soften & spices are fragrant, about 4 min.

Stir in chickpeas, kidney beans, tomatoes, & their juice, & water.  Bring to a boil.  Reduce heat to maintain gently simmer & cook for 10 min., stirring occasionally.  Stir in cornmeal & simmer 1 min. longer.

Meanwhile, prepare couscous according to pkg. directions.  When couscous is ready, stir cilantro & lime juice into chili.  Serve chili over couscous.

Nutrition info per serving:  499 cal.; 5 g. fat (1 g. sat.); 2 mg. chol.; 95 g. carbs.; 18 g. pro.; 18 g. fiber; 862 mg. sodium.