Vegetable Lime Chickpea Chili
Ingredients
The base
-
2
tablespoons
extra-virgin olive oil
-
1½
cups
finely chopped white onion
-
1½
cups
chopped zucchini
-
1½
cups
yellow squash
-
1
cup
chopped mini sweet peppers
-
8
ounces
baby bella mushrooms, sliced
-
2
tablespoons
minced garlic
The legumes and liquids
-
2
15-ounce cans
chickpeas, drained and rinsed
-
1
28-ounce can
diced tomatoes
-
2
cups
vegetable broth
The seasonings
-
½
cup
chopped fresh cilantro leaves
-
3
tablespoons
lime juice
-
2
teaspoons
ground cumin
-
1
teaspoon
chili powder
-
1
teaspoon
kosher salt
-
½
teaspoon
freshly ground black pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, zucchini, yellow squash, sweet peppers, and mushrooms; cook until tender.
- Stir in garlic and cook for another minute.
- Add chickpeas, diced tomatoes, vegetable broth, cilantro, lime juice, cumin, chili powder, salt, and pepper; stir to combine.
- Cook until heated through, then reduce heat and simmer until ready to serve.
Nutrition Facts (estimated)
Servings
6-8 servings
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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