3 tablespoons oil
2 large zucchini, cut into 1/4-inch pieces
2 tablespoons chili powder or 2 teaspoons ground cumin plus 1 teaspoon ground cayenne pepper
2 (15-ounce) cans black beans, drained and rinsed or 2 cups cooked black beans
2 (28-ounce) cans diced tomatoes
1 (15-ounce) can corn, drained and rinsed
1 (15-ounce) can chickpeas, drained and rinsed, or 1 cup cooked chickpeas
Shredded cheddar or mozzarella, for serving (optional)
Sour cream, for serving (optional)
- Heat oil in a large pot over medium-high heat. Add zucchini and cook until tender (soft), about 5 minutes. Stir in chili powder and cook about 1 minute.
- Stir in black beans, tomatoes, corn, chickpeas, and 1 1/2 cups of water and bring to a boil. Lower the heat to low and simmer (bubble) for 30 minutes.
- Top with cheese and sour cream (if using). Serve and enjoy.