Gary loved this! From MS magazine.
1 tbsp olive oil
2 garlic cloves, minced (I used 4)
2 zucchini (about 1 lb. total), halved lengthwise
1 tbsp chili powder
1 (28 oz.) can crushed tomatoes
3 (15 oz.) cans black beans, rinsed & drained
2 small onions, diced
Course salt and pepper
2 carrots, thinly sliced
1 1/2 tsp ground cumin
1 (10 oz.) package frozen corn, thawed
1. In a 5-quart dutch oven or heavy pot, heat oil over medium-high heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
2. Add zucchini, carrots, chili powder and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6-8 minutes. Add beans, tomatoes, corn and 1 cup water. Simmer until slightly thickened and carrots are soft, 8-10 minutes more.