CHIPOTLE VEGGIE STEW

Ingredients: 

• 2 tablespoons canola or olive oil
• 2 large onions, sliced
• 2 stalks celery, sliced
• 3 medium medium carrots, sliced
• 2 cloves garlic, minced
• 4 large ripe tomatoes, chopped
• 1 large bell pepper (any color), slivered
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 tablespoon chili powder
• 1 zucchini, sliced into 1/2-inch-thick rounds
• 1 summer squash, sliced into 1/2-inch-thick rounds
• 2 cobs fresh corn, sliced into 2-inch-long pieces
• 1 cup fresh green beans, ends snipped
• 2 chipotle peppers in adobo sauce, minced
• 3 cups (cooked) garbanzo beans
• 4 cups vegetable broth
• 2 cups water
• 1/2 teaspoon sea salt
• Ground black pepper, to taste
• 1/2 cup chopped fresh cilantro
• 2 tablespoons lime juice, or to taste
• Corn tortilla chips (optional for garnish)
• Lime wedges (optional for garnish)
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Method: 

In a large pot or soup kettle, heat oil and sauté onion, celery and carrots until onions are translucent. Add garlic, tomatoes, bell pepper and spices. Stir and cook about 5 minutes. Add zucchini, squash, corn and green beans. Stir and cook about 2 minutes. Add chipotle peppers and garbanzo beans. Stir to combine and coat all ingredients with spices and chipotles.

Add vegetable broth, water, salt and pepper. Bring to a boil, then lower heat and simmer 30 minutes, uncovered.

Add cilantro and lime juice and serve immediately. Garnish individual servings with tortilla chips and/or lime wedges, if desired.

More Info: 

PER SERVING:270 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 760mg sodium, 43g carbohydrate (10g dietary fiber, 12g sugar), 9g protein