Vegetable Lime Chickpea Chili

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Last week packed up our mini-van and drove to Illinois to visit my family. Josh helped my dad with a home renovation project while I spent most of my time in the kitchen. I was much more useful in the kitchen. I don’t do so well with sheetrock, sanding, and painting. I don’t think the guys minded because every time they came into the kitchen they had something yummy to sample.

One night, we had family and friends over for a soup and chili party. I made Vegetable Lime Chickpea Chili from our good friend Jenny’s new cookbook, The Picky Palate Cookbook. When I saw this chili recipe in Jenny’s book, I immediately bookmarked it. I love a chili that is packed with vegetables. Plus, this recipe has chickpeas, cilantro, and lime-all of my favorites.

This chili can be made in about 30 minutes, which makes it perfect for a weeknight meal. All of the ingredients get tossed into one large pot so there isn’t a lot of clean-up. I also love this recipe because it is vegan, gluten-free, and vegetarian-which makes it perfect for serving a crowd. And if you are a meat lover, I promise you won’t miss the meat. This chili is full of flavor and very satisfying. And the kiddos will love all of the colorful vegetables. Caleb devoured his bowl of chili.

Everyone at the party loved the Vegetable Lime Chickpea Chili. It was actually the first thing to go! We are going to make this chili all winter long. It’s already a family favorite. Thanks Jenny for the fabulous recipe!

Make sure you check out Jenny’s new book, The Picky Palate Cookbook. It is filled with over 100 delicious family friendly recipes-starting with breakfast and ending with dessert. Almost all of the recipes can be made with ingredients you already have in your kitchen. We started bookmarking recipes in the book, but stopped because we were bookmarking them all! We can’t wait to cook, bake, and eat our way through The Picky Palate Cookbook. We love Jenny’s simple and creative style. Her recipes are easy to follow and a hit every time! Congratulations Jenny! We are loving the book!

The giveaway is now closed. The winners are Dina (#111), Erica (#39), and Alice @ Hip Foodie Mom (#370). Congratulations! Thanks to everyone who entered.

To enter to win a copy of The Picky Palate Cookbook, leave a comment on this post, telling us what your favorite weeknight meal. There will be THREE winners! 

The giveaway is open until Friday, November 16th at 11:59 p.m. MST. The giveaway is only open to USA residents. Be sure a valid email address is included with your comment(s). Winner will be chosen randomly and announced on this post. We will email the winner and if the winner doesn’t respond in 48 hours, a new winner will be chosen. Good luck!

Vegetable Lime Chickpea Chili

An easy, healthy, and flavorful chili the entire family will love!
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
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
  • 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


  1. 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 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.

Disclosure:  The Picky Palate Cookbook giveaway is being provided by Wiley & Sons. All opinions shared are our own.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. It depends on the time of the year. In the fall, I enjoy mashed squash, saucy and spicy lentils, and mushrooms sauteed in olive oil with a splash of acid and salt. The summer is tempeh and lettuce and peppers on rye bread with hummus. The winter leaves me craving for gulyas leves. Spring is a lovely time for vegetable sautes.

  2. If I don’t care about being good it would be PASTA, PASTA, PASTA… pasta dishes, but at this stage of life trying to cut back. OY!

  3. My favorite weeknight meal is anything I can make in the crockpot such as the cola-braised pot roast we had tonight. Yum!

  4. My son loooooves spaghetti, so it is a weekly item on our menu. I make one big pot and we have enough for a couple of dinners plus my lunch. I add fresh zucchini and carrots, diced very small, into the meatsauce. If I don’t have fresh veggies, I toss in some frozen veggies (my fave: Trader Joe’s Organic Foursome). I add a green salad and “garlic” bread… there is no garlic involved, just toasted baguette w/ butter, but he says it’s garlic bread so I roll with it.

  5. We love a good soup or chili with a chunk of homemade whole wheat bread. It’s simply satisfying! I’d love to win a cookbook to find more recipes of yummy food for my family.

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