Buzzards Breath Chili

• 1 1/2 tablespoons canola oil
• 2 cups chopped onion
• 4 garlic cloves, minced
• 4 cups water
• 2 cups frozen corn
• 1 chopped red bell pepper
• 1 cup chopped zucchini
• 2 tablespoons chili powder
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 3/4 teaspoon salt
• 56ounce can crushed tomatoes
• 32ounce can pinto beans
• 32-ounce cans kidney beans,
• 30ounce cans black beans
• 6-ounce can tomato paste
• 1 1/2 tablespoons vinegar
• 1 1/2 teaspoons chile

1. Add onion, carrot, and garlic to stockpot; saute 5 minutes. Stir in 4 cups water and next 12 ingredients (through tomato paste); bring to a boil. Cover, reduce heat, and simmer 25 minutes, stirring occasionally. Stir in vinegar and chipotle.

canola oil, onion, garlic, water, frozen corn, red bell pepper, zucchini, chili powder, oregano, ground cumin, salt, tomatoes, pinto beans, kidney beans, black beans, tomato paste, vinegar, chile

Taken from www.epicurious.com/recipes/member/views/buzzards-breath-chili-1232139 (may not work)