1 1/2 tablespoons canola oil |
2 cups onions, chopped |
2/3 cup carrot, chopped |
4 garlic cloves, minced |
4 cups water |
2 cups frozen whole kernel corn |
1 cup red bell pepper, chopped |
1 cup zucchini, chopped |
2 tablespoons chili powder |
2 teaspoons dried oregano |
2 teaspoons ground cumin |
1/4 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 (16 ounce) cans black beans, rinsed and drained |
1 (6 ounce) can tomato paste |
1 1/2 tablespoons rice vinegar |
1 1/2 teaspoons canned chipotle chilies, 1 1/2 t to 1 t chopped |
1 cup fresh cilantro, chopped |
1 cup reduced-fat cheddar cheese, shredded |
