Three-Bean Chili With Vegetables

• 1 1/2 tablespoons canola oil
• 2 cups chopped onion
• 2/3 cup chopped carrot
• 4 garlic cloves, minced
• 4 cups water
• 2 cups frozen whole-kernel corn
• 1 cup chopped red bell pepper (about 1 large)
• 1 cup chopped zucchini
• 2 tablespoons chili powder
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 3/4 teaspoon salt
• 2 (28-ounce) cans crushed tomatoes
• 2 (16-ounce) cans pinto beans, rinsed and drained
• 2 (16-ounce) cans kidney beans, rinsed and drained
• 2 (15-ounce) cans black beans, rinsed and drained
• 1 (6-ounce) can no-salt-added tomato paste
• 1 1/2 tablespoons rice vinegar
• 1 1/2 teaspoons to 1 tablespoon finely chopped chipotle chile, canned in adobo sauce
• 1 cup chopped fresh cilantro
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese
• 1 cup reduced-fat sour cream

1. Heat oil in a large stockpot over medium-high heat. Add onion, carrot, and garlic; 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 or until carrot is tender, stirring occasionally. Stir in vinegar and chipotle. Top with fresh cilantro, cheese, and sour cream.

canola oil, onion, carrot, garlic, water, corn, red bell pepper, zucchini, chili powder, oregano, ground cumin, salt, tomatoes, pinto beans, kidney beans, black beans, salt, rice vinegar, chipotle chile, fresh cilantro, cheddar cheese, sour cream

Taken from www.myrecipes.com/recipe/three-bean-chili-with-vegetables (may not work)