Three Bean Chili With Vegetables

Submitted by kitchenslave03

"From Cooking Light."

 

• Ready In: 55mins
• Ingredients: 21
• Serves: 16

ingredients

• 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

directions

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.

Reviews

[Dianna S.]

I made this several months ago and it was so fantastic that I took about four hours today to try to find this exact recipi again.

 

[krjb1999]

My whole family loved it!