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Black Bean & Chickpea Veggie Chili

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2 tablespoons olive oil
½ of a large white onion (about 1.5 cups chopped)
2 cloves garlic, minced
1 green pepper, diced
1 14- oz. can of diced fire roasted tomatoes
14 oz. water
14 oz. can black beans, drained and rinsed
14 oz. can chickpeas, drained and rinsed
2 tablespoons adobo sauce from a can of chipotles in adobo (see notes)
1 cup frozen corn
juice from ½ of a lime
salt & pepper
extra lime slices
chopped green onion
sliced avocado with coarse sea salt
jalapeño or serrano peppers (skip if you’re sensitive to spice)
grated cheddar or jack cheese (optional)
tortillas, on the side

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