Serves 4 Prep time: 15 Minutes   Total Time: 30 Minutes

1 Tablespoon olive oil
1 Small onion, diced
2 Garlic Cloves, minced
Coarse salt and ground pepper
2 Zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise
2 Carrots, thinly sliced
1 Tablespoon chili powder
1 Teaspoon ground cumin
2 Cans (19 ounces each) black beans, rinsed and drained
1 Can (28 ounces) crushed tomatoes
1 Package (10 ounces) frozen corn kernels, thawed

1.     In a 5-quart Dutch oven or heavy pot, heat oil over medium-high.  Add onion and garlic; season with salt and pepper.  Cook, stirring occasionally, until beginning to soften, about 4 minutes.
2.     Add zucchini, carrots, chili powder, and cumin.  Cook stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes.  Add beans, tomatoes, corn and 1 cup water.  Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.
 

Chili Toppings
Sour cream
Shredded cheese as cheddar or pepper jack (leave out if dairy intolerance)
Halved cherry tomatoes
Thinly sliced scallions
Diced avocado