Chipotle Corn And Two-Bean Chili

• 1 pound ground round
• 1 teaspoon canola oil
• 1 1/2 cups chopped onion
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 teaspoons minced fresh oregano
• 3/4 teaspoon salt
• 1 1/2 cups frozen whole-kernel corn
• 2 (14.5-ounce) cans no salt-added diced tomatoes, undrained
• 1 cup coarsely chopped zucchini
• 1 cup water
• 1 tablespoon finely chopped canned chipotle chile in adobo sauce
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 6 tablespoons fat-free sour cream
• 6 tablespoons thinly sliced green onions
• 6 tablespoons (about 1 1/2 ounces) shredded reduced-fat sharp cheddar cheese

1. Cook beef in a Dutch oven over medium-high heat until lightly browned; stir to crumble. Drain well; set aside.
2. Add canola oil to pan. Heat pan over medium-high heat. Add chopped onion to pan; saute 4 minutes or until tender. Add garlic; saute 30 seconds. Add chili powder, cumin, oregano, and salt; saute 30 seconds. Stir in corn and tomatoes; bring to a boil. Reduce heat, and simmer 3 minutes, stirring occasionally.
3. Stir in beef, zucchini, water, chipotle chile, and beans; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until zucchini is tender.
4. Spoon 1 1/2 cups chili into each of 6 bowls. Top each serving with 1 tablespoon sour cream, 1 tablespoon green onions, and 1 tablespoon cheese.

ground round, canola oil, onion, garlic, chili powder, ground cumin, fresh oregano, salt, corn, salt, zucchini, water, kidney beans, black beans, sour cream, green onions, cheddar cheese

Taken from www.myrecipes.com/recipe/chipotle-corn-two-bean-chili (may not work)