In nonstick Dutch oven or large saucepan, heat oil over medium-high heat. Stir in carrots, bell pepper and onion. Cook 5 minutes or until starting to soften, stirring occasionally. Stir in zucchini, garlic, oregano, brown sugar, chili powder, cumin, salt and pepper. Cook 5 to 10 minutes or until vegetables are soft, stirring occasionally. Stir in beans, corn, tomatoes and tomato sauce. Bring to a boil. Reduce heat and simmer 15 minutes, stirring once or twice. Serve individual bowls of chili with crumbled cheese, cilantro and lime.
Tip: If you can’t find Mexican Cotija cheese, feta cheese has a similar tangy salty flavor.
Serving Size: about 10oz each
Nutritional Information Per Serving:
Total Fat 11g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 25mg, Sodium 1280mg, Carb 29g, Fiber 5g, Total Sugar 11g, Protein 12g, Calcium 20%, Iron 10%, Calories 260, Potassium 0%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.