Ingredients
Directions
To a large stovetop pan, heat the vegetable broth on medium-high.
Add the onions and cook on medium heat until translucent, about 3 minutes.
Add the garlic and cook for 60 seconds.
Add the red pepper, poblano pepper (if using), and the summer squash. Cook for 2–3 minutes or until the squash becomes tender.
Stir in the corn, lima beans, lime, chili powder, garlic powder, salt, and pepper, if using.
Toss in the cilantro.
Chef's Notes
Substitutions
Use red, white, or yellow onion, whichever you prefer or have on hand.
Instead of red bell pepper, use yellow or orange (they still have vitamin C!).
Instead of lima beans use black beans, chickpeas, or other beans of choice.
In place of cilantro try dill, parsley, or basil.
Add more nutrition and deliciousness
Fold in some chopped leafy greens like organic spinach or kale when you add the corn and beans.
Top with nutritional yeast.
Add more spices like a dash of cayenne pepper, cumin, or turmeric.
Sprinkle nuts or seeds on top for crunch, flavor, and nutrition.
Storage
Store in an airtight container in the refrigerator for up to 6 days.
Ingredients
Directions
To a large stovetop pan, heat the vegetable broth on medium-high.
Add the onions and cook on medium heat until translucent, about 3 minutes.
Add the garlic and cook for 60 seconds.
Add the red pepper, poblano pepper (if using), and the summer squash. Cook for 2–3 minutes or until the squash becomes tender.
Stir in the corn, lima beans, lime, chili powder, garlic powder, salt, and pepper, if using.
Toss in the cilantro.
