Prepare all ingredients as instructed above.
Add the onion to a large cooking pot, along with approx. 2 tablespoon water. Using a medium stovetop heat, steam sauté the onion for 10 minutes with the lid on the pan, stirring regularly to prevent sticking.
After 10 minutes, when the onion is just starting to soften add all other ingredients to the pot, stirring them to combine.
Increasing the heat, bring the mixture to a boil then reduce the heat to low/medium and cover the pot with a lid (continuing to stir regularly).
If the chili looks thick at this stage, don't be tempted to add liquid! As the vegetables cook they will release water and the chili will naturally become more liquid.
Simmer the chili for approximately 15-20 minutes, until the zucchini/courgette is tender.
Remove from the heat, and serve with brown rice, avocado slices, lime wedges, chopped cilantro and tortilla chips. Enjoy!