Three-Bean Chili with Vegetables

Three-Bean Chili with Vegetables (Adapted from CL)

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 corn kernels (I used kernels I froze from the cobs in late summer)
1 cup chopped red bell pepper
1 cup chopped zucchini
1 tablespoons chili powder
1 tablespoon hot chili powder
2 teaspoons dried oregano
2 teaspoons ground cumin
3/4 teaspoon salt
56 ounces fire-roasted crushed tomatoes
32 ounces canned pinto beans, rinsed and drained
32 ounces canned kidney beans, rinsed and drained
30 ounces canned black beans, rinsed and drained
6 ounce can tomato paste
1 1/2 tablespoons rice vinegar
3/4 tablespoon finely chopped canned chipotle chile
1 cup chopped fresh cilantro
4 ounces shredded sharp cheddar cheese
1 cup sour cream

In a large pot, heat oil over medium-high. Stir in onions, carrot and garlic. Cook, stirring often, for about 5 minutes. Pour in the water. Stir in corn kernels, red bell pepper, zucchini, chili powder, hot chili powder, oregano, cumin, salt, crushed tomatoes, pinto beans, kidney beans, black beans and tomato paste. Bring mixture to a boil, reduce heat, cover and simmer about 25 minutes - be sure to stir once in a while. Mix in vinegar and chipotle. Portion out into bowls or tupperware containers and garnish each with fresh cilantro, cheese and sour cream.

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