INGREDIENTS:
1 medium onion — coarsely chopped
1 green bell pepper — cored, seeded and diced
2 cloves garlic — minced
3 cups pinto beans, cooked — (or 2 cans, black or kidney beans work as well)
2 14.5 ounce cans diced tomatoes — (I used 1 can w/ green chilies, 1 can regular)
2 teaspoons chili powder
1 teaspoon cumin
1 1/2 cups corn — fresh or frozen
1/4 teaspoon salt — (optional, to taste)
1 1/2 cups zucchini — diced (about 2 medium)

DIRECTIONS:
In a non-stick pan over medium heat, sauté the onion, bell pepper and garlic just until lightly browned, about 3 minutes. Add the beans, tomatoes, and seasonings. Bring to a boil, then reduce heat, and simmer uncovered for about 10 minutes. Stir in the corn and zucchini and continue to cook until the zucchini is just tender, not mushy, about 7 minutes.

SOURCE: Fatfree Vegan Recipes