Vegetarian Black Bean Chili

• 1 T olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• Diamond kosher salt and ground pepper
• 2 zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise
• 3 carrots, thinly sliced
• 1 T chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano (or Mexican oregano)
• 2 cans (19 ounces each) black beans, rinsed and drained
• 1 can (28 ounces) crushed tomatoes
• 1 package (10 ounces) frozen corn kernels, thawed

• toppings to choose from: tortilla chips, Mexican crema (or sour cream or yogurt), shredded Jack cheese, diced avocado, sliced green onions or diced shallots, chopped cilantro, sliced pickled jalapeno

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.

Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1-2 cups water (depending on the thickness you want). Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.  Add salt to taste, and serve.