1. Preheat oven to 375°F.
2. 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.
3. 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.
4. While the chili is cooking, cut the tortillas into long strips. Place them onto an ungreased cookie sheet and bake until golden and crispy.
5. To serve, ladle the chili into a bowl and top with the cheddar cheese and baked tortilla strips.
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