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Ingredients

• 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

Description

Chipotle Chiles Add A Subtle Smokiness And A Touch Of Spicy Heat To This Chili. We Also Love The Flavor From The Three Types Of Beans. Cook This Hearty, Kid-friendly Dish Up To Two Days Ahead. Thin It With A Little Water When Reheating, If Necessary.

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