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Three-Bean Chili With Vegetables

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main-dish gluten free vegetarian dinner texmex

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Ingredients

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

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