Three Bean Chili

This recipe is easy, filling, healthy, kid-friendly and delicious. It makes a massive amount – about 16 servings – so it is good for a crowd or freezing. If freezing heat at the absolute lowest simmer point to avoid over cooking the beans (which really just results in split open beans).

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 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 (leave out and chili will not be spicy)
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 cup reduced-fat sour cream

Preparation

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 11 ingredients (through tomato paste); bring to a boil.
Cover, reduce heat, and simmer 25 minutes or until carrot is tender, stirring occasionally.
Stir in chipotle chili and vinegar.
Serve topped with cheese and sour cream.

Amount per serving