Three-Bean Chili

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SF Gate


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2 to 3 teaspoons vegetable oil

1 cup diced onion

2 celery stalks, cut into small dice

2 tablespoons chili powder

1 cup frozen or fresh corn kernels

1 small zucchini, cut into 1/4-inch dice

1 (28-ounce) can chopped tomatoes, drained

2 (15-ounce) cans "chili" beans (see Note), or a mix of black beans, pinto beans, navy beans and chickpeas, drained

3 cups low-sodium vegetable or chicken broth

1 (15-ounce) can spicy vegetarian refried beans

1/2 cup fresh orange juice

Salt and pepper to taste

Low-fat sour cream or plain yogurt (optional)

Shredded cheese (optional)

Chopped fresh parsley or cilantro (optional)

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