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Easy Three-Bean Vegetable Chili (Vegetarian, Freezer-Friendly)

Ingredients

• 2 tablespoons olive oil
• 1 cup yellow onion 5 ounces; chopped
• 1/2 cup carrot 3 ounces; chopped
• 1/2 cup celery 3 ounces; chopped
• 3/4 cup red bell pepper 4 ounces; chopped
• 3 cloves garlic grated with a microplaner; large
• 1 tablespoon chili powder ground
• 1 tablespoon coriander ground
• 1 tablespoon cumin ground
• 2 teaspoon oregano dried
• 1 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper ground
• 3/4 cup zucchini 5 ounces; or summer squash; chopped
• 2-14 ounce cans fire-roasted diced canned tomatoes
• 1 1/2 cup vegetable broth
• 1-15 ounce canned no-salt black beans drained and rinsed
• 1-15 ounce canned no-salt red kidney beans drained and rinsed; or pinto beans
• 1-15 ounce canned no-salt chickpeas drained and rinsed
• 1 cup corn kernels frozen; from 1 large ear
• 1/4 cup cilantro additional for garnish; fresh; chopped; from 1 bunch
• 1 tablespoon freshly squeezed lime juice from 1 lime
• wedge Lime and thinly sliced radish for garnish

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