Vegetable, Lime, and Chickpea Chili

How to make Vegetable, Lime, and Chickpea Chili Recipe - This hearty, vegetable-packed chili makes for a perfect dinner any night of the week. Slice and chop all of your vegetables in advance and have the kids help by adding them to the big pot. I find that the more I include my boys in meal preparation, the more excited they are to try new things. Sometimes I will get some nice bread bowls from my grocery store, cut out the centers, and use them to serve the chili. Add your favorite toppings such as cheese, sour cream, and onions. Serve with a simple salad and Smoky Cheddar Skillet Cornbread.

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.