Spicy Vegetable Chili Recipe

1 medium carrot, thinly sliced

1 medium green pepper, chopped

1/2 pound sliced fresh mushrooms

1 small zucchini, sliced

1 tablespoon olive oil

4 garlic cloves, minced

1 can (28 ounces) diced tomatoes, undrained

2 cans (16 ounces each ) kidney beans, rinsed and drained

2 cans (8 ounces each ) no-salt-added tomato sauce

1 can (4 ounces) chopped green chilies

3 tablespoons chili powder

3 teaspoons dried oregano

2 teaspoons ground cumin

2 teaspoons paprika

1/4 teaspoon crushed red pepper flakes

1 tablespoon white wine vinegar Minced fresh cilantro and BREAKSTONE'S® Fat-Free Sour Cream, optional