Three-Bean Chili with Vegetables

Ingredients

• 11/2 tbsps Olive oil
• 2 cups onion (chopped)
• 2/3 cup carrot (chopped)
• 4 garlic cloves (minced)
• 4 cups water
• 2 cups corn kernels (frozen)
• 1 cup red bell pepper (chopped, large)
• 1 cup zucchini (chopped)
• 2 tbsps chili powder
• 2 tsps dried oregano
• 2 tsps ground cumin
• 3/4 tsp salt
• 56 ozs crushed tomatoes
• 32 ozs pinto beans (rinsed and drained)
• 32 ozs kidney beans (rinsed and drained)
• 30 ozs black beans (rinsed and drained)
• 6 ozs tomato paste
• 11/2 tbsps rice vinegar
• 11/2 tsps chipotle chile (finely chopped, canned in adobo sauce)
• 1 cup fresh cilantro (chopped)

• Preparation

  1. Heat oil in a large stockpot over medium-high heat. Add onion, carrot, and garlic; sauté 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 if desired.