Tuesday, July 9, 2013

Vegetable Lime Chickpea Chili

I know, I know.  Hot soup in the summer?  I had almost everything to make this so I just went for it and I'm glad I did.  I went ahead and replaced one of the cans of chickpeas for a can of white beans.  I used a red pepper in place of the mini sweet peppers and I omitted the mushrooms. This soup is crazy easy to whip together last minute.  I think the "term" soup fits this recipe better ... it is definitely not thick like a 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


1. Heat the olive oil in a  large pot over medium heat. Add the onion, zucchini, yellow squash, sweet peppers, and baby bells and cook, stirring, until tender, 5-8 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chickpeas, tomatoes, broth, cilantro, lime juice, cumin, chili powder, salt, and pepper, stir to combine and cook until hot, about 5 minutes. Reduce the heat to low and simmer until ready to serve.

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