1 (28-ounce) can diced tomatoes
4 cups reduced-sodium vegetable broth
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white (cannellini) beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 cup frozen lima beans
1 cup chopped onion
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
1 tablespoon minced pickled jalapeno
2 tablespoons chili powder
2 tablespoons dried Mexican oregano or regular oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
1 to 2 teaspoons hot sauce
1/3 cup couscous
1/2 cup shredded cheese (Monterey jack or cheddar)
1/3 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
In a crock pot/slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper (we will use all of that later). Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Just before serving (say 5 minutes or so) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
Right before you bring it out, top each serving with shredded cheese and cilantro.