Step 1

Dice onion, zucchini, summer squash, and bell pepper.

Step 2

In a large pot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. veggie broth/water for no-oil sauté method.)

Step 3

Meanwhile, mince garlic. When onion is translucent, add minced garlic and chili powder (plus cumin and smoked paprika if using). Stir and sauté 1 minute.

Step 4

Add zucchini, squash, and bell pepper. Stir and sauté 1-2 minutes.

Step 5

Add broth, diced tomatoes, corn, and beans (rinsed and drained).

Step 6

Increase heat and bring to a light boil. Then cover, reduce heat, and simmer for 20 minutes.

Step 7

Salt to taste. Add any desired toppings before serving. (I love avocado + hot sauce.)