Tunisian Vegetable Chili

Ingredients

•   Nonstick spray coating
• 1  medium onion, chopped (1/2 cup)
• 1  medium carrot, sliced, (1/2 cup)
• 1  small yellow or green sweet pepper, cut into 1/2-inch pieces (1/2 cup)
• 2  teaspoons chili powder
• 3/4  teaspoon ground cinnamon
• 1/4  teaspoon salt
• 1  14 1/2-ounce can diced tomatoes
• 1  15-ounce can Great Northern, cannellini, or pinto beans, drained and rinsed
• 1/2  cup apple juice or cider
• 1/3  cup raisins
•   Several dashes of bottled hot pepper sauce
• 2  cups hot cooked couscous
• 1/4  cup finely chopped peanuts (optional)

Directions

Spray a medium saucepan with nonstick coating. Cook onion, carrot, and sweet pepper in saucepan, covered, over medium-low heat 8 to 10 minutes or till carrots are just tender, stirring occasionally.

Add chili powder, cinnamon, salt, undrained tomatoes, beans, apple juice or cider, raisins, and hot pepper sauce. Bring to boiling. Reduce heat and cook, covered, about 5 minutes to blend flavors, stirring occasionally. Serve with couscous. Garnish with peanuts, if desired.