Three-Bean Chili with Vegetables

• 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

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.

Serves 16! (1.25 c. chili, 1 T. cilantro, 1 T. cheese, 1 T. sour cream)

VERDICT: This is really easy and feels chock full of health. I halved the recipe, and used the white wine vinegar I had rather than buy rice wine vinegar. It has a nice smokiness from the adobo, but it's not very chili-y, and maybe a little watery for my taste. Given the number of vegetarian chili recipes I have, there's a very high bar. Toss.