Step 1

Heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until beginning to caramelize, 4 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add bell pepper and cook, stirring occasionally, until slightly softened, about 2 minutes. Add zucchini and cook, stirring occasionally, until slightly softened, about 2 minutes more. Add tomatoes and their juice (if using whole tomatoes, break them up as you add them); cook, stirring occasionally, until the mixture returns to a simmer, about 4 minutes.

Step 2

Stir in kidney beans, pinto beans, corn and water. Bring to a boil over high heat. Reduce heat to a simmer. Stir in chile powder, salt, oregano, thyme and pepper. Cook, stirring occasionally, until the liquid is slightly reduced, about 20 minutes.

Step 3

Serve topped with parsley and/or microgreens, if desired.