Three Bean Chili With Vegetables

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 16
• 1 1/2 tablespoons canola oil
• 2 cups onions, chopped
• 2/3 cup carrot, chopped
• 4 garlic cloves, minced
• 4 cups water
• 2 cups frozen whole kernel corn
• 1 cup red bell pepper, chopped
• 1 cup zucchini, chopped
• 2 tablespoons chili powder
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1/4 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 (16 ounce) cans black beans, rinsed and drained
• 1 (6 ounce) can tomato paste
• 1 1/2 tablespoons rice vinegar
• 1 1/2 teaspoons canned chipotle chilies, 1 1/2 t to 1 t chopped
• 1 cup fresh cilantro, chopped
• 1 cup reduced-fat cheddar cheese, shredded

Recipe

• 1 heat oil in a large stockpot over med-high.
• 2 add onion, carrot, and garlic and saute 5 minute.
• 3 stir in 4 cup water and next 12 ingredients (through tomato paste); bring to a boil.
• 4 cover, reduce heat and simmer 25 minutes or until carrot is tender, stirring occasionally.
• 5 stir in vinegar and chipotle.
• 6 top with cilantro and cheese.