Fresh vegetables and fiber-rich garbanzo beans are the basis of this pleasantly light chili.
The vegetables are cooked in a covered pot, so little of the flavor evaporates. Their juices enhance the simple broth, which is just water and liquid from the tomatoes. Almost any combination of fresh vegetables will do; use what you like, based on the season.
Saute onion and garlic in 5-quart Dutch oven sprayed with nonstick cooking spray until tender and onion begins to brown around edges, about 5 minutes.
Stir in chili powder, oregano and cumin. Stir in tomatoes with liquid and water. Stir in garbanzo beans with liquid, celery, potato and squash. Bring to boil. Reduce heat, cover and simmer 15 minutes. Stir in cauliflower and corn. Cover and continue cooking until vegetables are tender, 10 to 15 minutes. Stir in peas last 2 minutes. Season to taste with salt and pepper.
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