Three Bean Chili With Vegetables

From Cooking Light.

• Ready In: 55 mins
• 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.