Chipotle Veggie Stew

Ingredients

• 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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