Heat oil in medium, heavy pot or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring occasionally, until onions soften and carrots are crisp-tender, about 8 minutes. Add zucchini, chili powder, garlic and chipotle chile. Cook, stirring occasionally, until zucchini softens, about 5 minutes.
Stir in crushed tomatoes, black beans, pinto beans (with liquid) and red kidney beans (with liquid). Bring liquid to boil. Reduce heat to low. Simmer, stirring occasionally, until mixture thickens slightly and vegetables are completely tender, about 30 minutes. Season with Adobo.
Serve with sour cream and chopped scallions, if desired.
Tortilla chips make tasty, edible scoopers for this Three Bean Vegetarian Chili. To make the chips at home in minutes try this: Cut GOYA® Corn Tortillas into wedges like a pizza, then fry in vegetable oil heated to 350°F, stirring occasionally with slotted metal spoon, until golden brown and crisp. Drain, sprinkle with salt and serve.