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Drizzle a few tablespoons of canola oil in the bottom of a soup pot or Dutch oven and heat over medium-high heat.
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Add the onion, red and green peppers, and garlic to the pot.
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Cook, stirring occasionally, until the vegetables soften, 5-10 minutes. Add the chili powder and cumin. Cook until fragrant, stirring constantly to prevent the spices from burning.
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Add the tomatoes and corn.
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Bring to a simmer. Add a little water if needed, to thin. Stir in the cooked kidney beans. Stir occasionally and adjust temperature so chili doesn't burn on the bottom of the pan.
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Simmer for 20-30 minutes to allow flavors to blend. Add the diced zucchini and continue simmering until zucchini has softened, but is not mushy.
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Taste and adjust any seasonings. Ladle into bowls and garnish with desired toppings.