Vegetable Lime Chickpea Chili
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups finely chopped white onion
- 1 1/2 cups chopped zucchini
- 1 1/2 cups yellow squash
- 1 cup chopped mini sweet peppers
- 1 8-ounce package baby bella mushrooms, sliced
- 2 tablespoons minced garlic
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 28-ounce can diced tomatoes
- 2 cups vegetable broth
- 1/2 cup chopped fresh cilantro leaves
- 3 tablespoons lime juice
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Baby bella mushrooms (1 8-ounce package)
- Chickpeas (2 15-ounce cans)
- Cilantro, fresh leaves (1/2 cup)
- Cumin, ground (2 teaspoons)
- Garlic (2 tablespoons)
- Sweet peppers, mini (1 cup)
- Tomatoes (1 28-ounce can)
- White onion (1 1/2 cups)
- Yellow squash (1 1/2 cups)
- Zucchini (1 1/2 cups)
- Canned Goods
Vegetable broth (2 cups)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Chili powder (1 teaspoon)
- Kosher salt (1 teaspoon)
- Olive oil, extra-virgin (2 tablespoons)
- Drinks
- Lime juice (3 tablespoons)
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Recipe Stats
Published November 12, 2012 (3 months ago).
201 people saved this recipe.
