Chipotle Veggie Stew

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Whole Foods Market
Nutrition per serving    (USDA % daily values)
CAL
316
FAT
26%
CHOL
0%
SOD
80%

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Ingredients for 8 servings

1 summer squash, sliced into 1/2-inch-thick rounds

2 tablespoons lime juice, or to taste

2 cloves garlic, minced

1 tablespoon chili powder

3 medium carrots, sliced

1 teaspoon sea salt

4 cups vegetable broth

1 teaspoon dried oregano

Corn tortilla chips (optional for garnish)

2 stalks celery, sliced

2 cobs fresh corn, sliced into 2-inch-long pieces

1/2 cup chopped fresh cilantro

1 cup fresh green beans, ends snipped

1 large bell pepper (any color), slivered

2 tablespoons canola or olive oil

Sea salt and ground black pepper, to taste

Lime wedges (optional for garnish)

1 zucchini, sliced into 1/2-inch-thick rounds

3 cups (cooked) garbanzo beans

2 chipotle peppers in adobo sauce, minced

2 cups water

4 large ripe tomatoes, chopped

1/2 teaspoon ground black pepper

2 large onions, sliced

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