• 2 tablespoons extra-virgin olive oil (EVOO), about 2 turns of the pan
  • 2 small zucchini, grated
  • 1 10-ounce box frozen corn
  • 1 can black or red beans, rinsed
  • 2 tablespoons chili powder
  • 3-4 cups leftover Bolognese sauce
  • Salt and black pepper
  • 3/4 cup yellow cheddar cheese, shredded, regular or low-fat cheese
  • 8 6-inch corn tortillas or 1 bag baked tortilla chips


Serves: 4 servings


Preheat oven to 375F.

Preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add in the grated zucchini and cook until soft, about 4-5 minutes.

Add the frozen corn, black beans, chili powder and Bolognese sauce, and bring up to a bubble. Season with salt and pepper to taste, and cook for another 5-6 minutes.

While the chili is cooking, cut the tortillas into long strips. Place them onto an ungreased cookie sheet and bake until golden and crispy.

To serve, ladle the chili into a bowl and top with the cheddar cheese and baked tortilla strips.