Ingredients
1 1/2 tablespoons canola oil
2 cups chopped onion
4 garlic cloves, minced
4 cups water
2 cups frozen corn
1 chopped red bell pepper
1 cup chopped zucchini
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons ground cumin
3/4 teaspoon salt
56ounce can crushed tomatoes
32ounce can pinto beans
32-ounce cans kidney beans,
30ounce cans black beans
6-ounce can tomato paste
1 1/2 tablespoons vinegar
1 1/2 teaspoons chile
Preparation
Add onion, carrot, and garlic to stockpot; 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, stirring occasionally. Stir in vinegar and chipotle.
