Instructions: Heat the oil in a large nonstick Dutch oven over medium high heat. Add the onion and cook, stirring occasionally until the onion is translucent, about 3-4 minutes. Add the bell pepper, zucchini and garlic and cook, stirring 2 minutes. Add chili powder, cumin, coriander, mustard, oregano and pepper and stir until combined.

Add juice and broth and bring to a boil. Reduce heat, cover and simmer 10 minutes or until the zucchini is firm-tender. Add beans, olives and parsley and heat though.

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