THREE BEAN VEGETARIAN CHILI

THREE BEAN VEGETARIAN CHILI image

Yield 16 servings

Number Of Ingredients 23

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

Steps:

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. Nutritional Information Calories:211 (26% from fat) Fat:6.1g (sat 2.4g,mono 1.5g,poly 0.9g) Protein:10.3g Carbohydrate:34.6g Fiber:8.8g Cholesterol:11mg Iron:3.5mg Sodium:708mg Calcium:159mg Charity Ferreira, Ice Cream Treats: Easy Ways to Transform Your Favorite Ice Cream into Spectacular Desserts, Cooking Light, OCTOBER 2006