In a large pot over medium heat, sauté the finely chopped onion and minced garlic in olive oil for 5 to 7 minutes until softened.

Add the black beans, frozen corn, diced tomatoes with green chiles, water, and taco seasoning blend to the pot.

Bring the mixture to a boil; then, reduce the heat to low and simmer for about 15 minutes, stirring occasionally.

In a blender, combine the chipotle chiles in adobo sauce and rice vinegar.

Process until smooth.

Stir the chipotle mixture and chopped cilantro into the chili, and heat through.

Garnish individual servings with sour cream, salsa, and fresh cilantro sprigs as desired.