Thursday, April 25, 2013

Vegetable Lime Chickpea Chili

K what is up with the Arizona weather lately? Seriously three days ago it was 60 degrees and now this week it's forecasted to get into the 90's.  What the what? Not to mention it snowed a couple weeks ago! Snow in Arizona. Fur-real. Anyways I'm kinda bummed because chili and soup is technically a lot yummier to eat and more appropriate when it is at least slightly chilly outside.  And now the weather has (almost) screwed up my plans to give you this great recipe.  'Cause I figure that guess what? This will still taste just as good in 80 degree weather as it will in 50 degree weather. No warm spell is gonna bring me down! Anddd maybe, just maybe, you are actually somewhere where it IS still chilly! Yay for you!  But, seriously, this chickpea chili is very fabulous at any time of the year.  My meat-loving husband loved it in all its veggie glory.  I have an idea- if it is warm where you are (like AZ) simply blast your AC to winter conditions.  (Oh my husband would just LOVE that!) Then enjoy this soup? Sounds good to me.

Vegetable Lime Chickpea Chili
from the Picky Palate cookbook, published on Two Peas and Their Pod
Yield: 6-8 servings

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 (I just chopped one red bell pepper)
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
Optional: shredded cheese and sour cream as toppings

Heat the olive oil in a Dutch oven or 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. Top with cheese and sour cream if desired.

Nutrition Facts: (1/6 of recipe) 265 calories, 6.5g fat (0.9g saturated), 1513mg sodium, 11g fiber, 10g protein

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