Vegetable Chili

2 T olive oil
2 red peppers, diced
3 zucchini, diced
3 summer squash, diced
1 small onion, chopped
2 cloves garlic, minced
2 tomatoes, diced
1 can pinto beans, drained
1 can chickpeas, drained
1 c water
1 c chicken broth
1 T chili powder
lemon juice


In a large pot, heat the oil. Saute the peppers, zucchini, squash, onions, and garlic. Add the tomatoes, beans, water, chicken broth, and chili powder. Cover and cook another 8-10 minutes. Season with salt, pepper, and lemon juice to taste.