Vegan Quinoa Chili

Heat oil in a large pot over medium heat. Add zucchini and onion; cook, stirring occasionally, until the onion is translucent and the zucchini is tender, about 5 minutes. Stir in chili powder and cumin; cook, stirring constantly, until toasted and fragrant, about 1 minute. Stir in water, salt, pepper and tomatoes; bring to a boil. Stir in quinoa and reduce heat to medium-low. Cover and simmer, stirring occasionally, for 15 to 20 minutes.

Stir in corn and black beans. Simmer, uncovered and stirring occasionally, until the quinoa and corn are tender, about 5 minutes. Remove from heat and stir in cilantro and lime juice. Garnish with additional cilantro and serve with vegan Cheddar and yogurt, if desired.