Chipotle Corn And Two-Bean Chili

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1 pound ground round

1 teaspoon canola oil

1 1/2 cups chopped onion

2 garlic cloves, minced

1 tablespoon chili powder

1 tablespoon ground cumin

2 teaspoons minced fresh oregano

3/4 teaspoon salt

1 1/2 cups frozen whole-kernel corn

2 (14.5-ounce) cans no salt-added diced tomatoes, undrained

1 cup coarsely chopped zucchini

1 cup water

1 tablespoon finely chopped canned chipotle chile in adobo sauce

1 (15-ounce) can kidney beans, rinsed and drained

1 (15-ounce) can black beans, rinsed and drained

6 tablespoons fat-free sour cream

6 tablespoons thinly sliced green onions

6 tablespoons (about 1 1/2 ounces) shredded reduced-fat sharp cheddar cheese

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