Three-Bean Chili with Vegetables

It looks like the cold days of winter have finally arrived. Since we have to deal with the cold weather how about some great vegetarian chili? I've tried several different versions of chili, this one was really good.
Three-Bean Chili with Vegetables
Yield: 8 servings (1 1/4 cups chili, 1 tablespoon cilantro, 1 tablespoon cheese and 1 tablespoon sour cream) 211 calories
3/4 tablespoons canola oil
1 cup chopped onion
1/3 cup chopped carrots
2 garlic cloves, minced
2 cups water
1 cup frozen whole-kernel corn
1/2 cup chopped red bell pepper
1/2 cup chopped zucchini
1 tablespoons chili powder
1 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
1 28 oz can crushed tomatoes
1 16 oz can pinto beans, rinsed and drained
1 16 oz can black beans, rinsed and drained
1 16 oz can kidney beans, rinsed and drained
1/2 6 oz can tomato paste
1 tablespoon rice vinegar
1 teaspoon to 1 tablespoon finely chopped chipotle chili, canned in adobe sauce
1/2 cup chopped fresh cilantro
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup reduced-fat sour cream

Heat oil in a large stockpot over medium-high heat. Add onion, carrot and garlic; saute 5 minutes. Stir in 2 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.
ENJOY!