Three Bean Chili with Vegetables

Courtesy of Cooking Light Oct 2006

1 1/2 T canola oil

2 c onion, chopped

3/4 c carrot, chopped

4 garlic cloves, minced

4 c water

2 c frozen corn

1 c red bell pepper, chopped

1 c zucchini, chopped

2 T chili powder

2 t dried oregano

2 t ground cumin

3/4 salt

2. 28 oz cans crushed tomatoes

2 16 oz cans pinto beans

2 16 oz cans kidney beans

2 15 oz cans black beans

1 6 oz can tomato paste

1 1/2 T rice vinegar

1 1/2 t finely chopped chipotle chile canned in adobo sauce

1 c chopped fresh cilantro

1 c shredded cheese

1 c sour cream

*rinse and drain all beans

Heat oil in large stock pot over medium-high heat. Add onion, carrot and garlic. Saute 5 min. stir in 4 c water and next 12 ingredients (through tomato paste), bring to a boil. Cover, reduce heat and simmer 25 min. or until carrot is tender, stirring occasionally. Stir in vinegar and chipotle.

Garnish each bowl with cilantro, sour cream and shredded cheese.