In 4-quart Dutch oven, heat oil over medium heat. Add onion, chile and garlic; cook 5-7 minutes, stirring frequently, until tender. Stir in tomatoes, beans, water, chili powder and salt. Heat to boiling.
Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. Stir in zucchini. Simmer uncovered 5-7 minutes longer, stirring occasionally, until zucchini is tender.
To serve, place tortilla chips in individual serving bowls. Spoon chili over tortilla chips. Top with avocado, cheese and cilantro.
All materials courtesy of Muir Glen. Visit www.MuirGlen.com for more recipe ideas.