Pre-heat the oven to 375°F.
Pre-heat a large skillet over medium-high heat with two turns of the pan of EVOO. Add in the grated zucchini and cook until soft, about 4-5 minutes.
Add the frozen corn, black or red beans and chili powder.
Add in the Bolognese sauce and bring up to a bubble. Season with salt and pepper to taste and cook for another 5-6 minutes.
To serve, ladle the chili into bowls and top with cheese and lightly crushed tortilla chips.
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