1 tablespoon olive oil 1 tablespoon minced garlic 2 large onions, chopped 2 zucchini, diced 2 teaspoons ground cumin 2 teaspoons chile powder 2 to 2 1/2 teaspoons pureed chipotle peppers in adobo sauce 1 teaspoon dried oregano leaves 1 teaspoon coarse salt 6 cups vegetable broth 1 (14 1/2-ounce) can diced tomatoes in liquid 1 (6-ounce) can tomato paste 2 cups raw corn kernels 1 (15-ounce) can black beans, rinsed 2 tablespoons minced cilantro, for garnish Low-fat sour cream, for serving Sliced green onions, for serving

Step 1 Heat oil in (3-quart) non-aluminum pot over medium-high heat. When hot, add garlic, onions, zucchini, cumin, chile powder, chipotle puree, oregano, salt and broth. Stir well. Cook until mixture is softened, stirring often, about 7 minutes.

Step 2 Puree tomatoes and their liquid with tomato paste and add to pot, along with corn and black beans. Bring to boil, then reduce heat and simmer, partially covered, stirring occasionally, until mixture reaches a chili consistency, about 1 hour. Taste and adjust chipotle. (Can be made ahead and refrigerated 3 days or frozen 1 month. To serve, gently reheat, adding water if chili is too thick. Taste and adjust seasonings.) Serve hot, garnished with cilantro, passing sour cream and sliced green onions separately.

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