Vegetable, Lime, and Chickpea Chili
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 chopped 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
Shredded cheddar cheese
Sour cream
Sliced green onions
Method:
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion, zucchini, yellow squash, sweet peppers, and baby bellas and cook, stirring, until tender, 5 to 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. Garnish with the cheddar cheese, sour cream, and green onions at the table.
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