Vegetable Lime Chickpea Chili

  in Gluten-Free, Recipes, Soups and Stews, Vegan


2 tablespoons extra-virgin olive oil
1 yellow onion, diced small
1 medium zucchini, diced medium
1 red pepper, diced small
8 oz cremini mushrooms, sliced
4 cloves garlic, minced
1 teaspoon chili powder
2 teaspoons ground cumin
1 teaspoon sea salt
2 15-oz cans chickpeas, drained, rinsed
1 28-oz can diced tomatoes
2 cups vegetable broth
1/2 cup chopped fresh cilantro leaves
3 tablespoons lime juice
1/2 teaspoon black pepper

  1. Heat the olive oil in a large pot over medium heat. Add the onion, zucchini, pepper, and mushrooms and season with salt. Cook, stirring, for about 10 minutes, until veggies are soft.
  2. Add the garlic, cumin and chili powder and cook, stirring, for 1 more minute. Add the chickpeas, tomatoes, broth, salt, and pepper, stir to combine and bring to a simmer. Cook for 20 minutes.
  3. Add the cilantro and lime juice, taste and add more salt and pepper if needed. Serves 6.