Ingredients
– 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
Instructions
1-First, heat the olive oil in a large pot over medium heat and add the onion, zucchini, yellow squash, sweet peppers, and mushrooms. Stir them until they’re tender, which takes 5 to 8 minutes, building a flavorful base.
2-Next, add the garlic and cook for another minute to release its aroma.
3-Then, stir in the chickpeas, diced tomatoes, vegetable broth, cilantro, lime juice, cumin, chili powder, salt, and pepper. Let everything simmer for about 5 minutes until hot, then reduce the heat and cook on low. For a personal touch, I like to taste and adjust the seasoning at the end it’s that simple tweak that makes the dish your own.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌟 Use fresh lime juice and cilantro right before serving to maximize flavor.
🍲 All ingredients cook in one pot for quick and easy cleanup.
👩🍳 This chili is colorful and flavorful enough to appeal to kids and meat-eaters alike.
- Prep Time: 10 minutes
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- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
- Diet: Vegan, Gluten-Free, Vegetarian
Nutrition
- Serving Size: 1 bowl (approximately)
- Calories: Approximately 280 kcal per serving
- Sugar: 6g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg