Vegetable Lime Chickpea Chili - Beauty In a Bowl

So I'm thinking that perhaps we should just rename this blog the Chiliblog and dedicate it solely to the preparation and enjoyment of all things chili. It certainly seems to be heading in that direction. I'm sure there's gotta be a market for it. Yes, here is yet another delicious chili recipe (and a vegetarian one to boot) that I can't wait to share.  My husband discovered this particular one on one of the many great food blogs out there and couldn't wait to resend it to me. Of course what got me was the mention of chickpeas (my love of chickpeas is no secret, I'm not ashamed, I embrace it) not to mention the beautiful photos of the chili accompanying the recipe. And as with all great chilis, or at least what I think all great chilis should be, this one is superfast and easy to prepare, taking a mere 30 minutes from fridge to table (maybe a bit longer if you're like me and "chopping challenged.") I love the combination of adding lime and cilantro (first time using lime in a chili), and you just can't beat the vibrant colours of all the vegetables. A feast for the eyes and the stomach to be sure. Looking forward to enjoying this chili again several times over the course of the week. Try it for yourself -I think you'll be as happy as I was to discover another chili for your repertoire. You can never have too many chili recipes.

Vegetable Lime Chickpea Chili
from The Picky Palate Cookbook (thanks to Twopeasandtheirpod.com for posting it on their website)

Yields 6-8 servings (plenty of leftovers for nutritious work lunches)
Prep time: 10 minutes, Cook time: 20 minutes

Ingredients

2 tsp olive oil
1 1/2 cups finely chopped white onion (I used shallots)
1 1/2 cups chopped zucchini
1 1/2 cups butternut squash, diced
1 cup chopped mini sweet peppers
2 cups chopped mushrooms (I used cremini)
1 tbsp minced garlic
2 -15 oz cans chickpeas, drained and rinsed
1 - 28 oz can diced tomatoes
2 cups veggie broth (I used my homemade chicken stock)
1/2 cup chopped fresh cilantro (mmmmm cilantro)
3 tbsp fresh lime juice
2 tsp cumin
1 tsp chili powder
salt and pepper to taste

Directions

Heat olive oil to medium-high heat in a Dutch Oven or a large pot. Add the onion, zucchini, squash, peppers, and mushrooms. Cook and stir for about 5-8 minutes or until the veggies are tender. Add the rest of the ingredients to the pot and cook for another 5 minutes, or until hot. Reduce temperature to low, simmer until you're ready to serve. Can't get much easier than that really.

Cheers!