Categories: soup chili

Ingredients

• 11/2 tablespoons canola oil
• 2 cups onion, chopped
• 2/3 cup carrot, chopped
• 4 garlic cloves, minced
• 4 cups water
• 2 cups frozen whole-kernel corn
• 1 large red bell pepper, chopped
• 1 cup zucchini, chopped
• 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 (l5-ounce) cans black beans,
• rinsed and drained
• 1 (6-ounce) can no-salt-added
• tomato paste
• 11/2 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

Directions

1. Heat oil in a large stockpot over

2. medium-high heat. Add onion, carrot,

3. and garlic; saute 5 minutes.

4. Stir in 4 cups water and next 12 ingredients

5. (through tomato paste);

6. bring to aboil. Cover, reduce heat, and simmer

7. 25 minutes or until carrot is tender,

8. stirring occasionally.

9. Stir in vinegar and chipotle. Top with fresh cilantro, cheese, and sour cream.

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