Heat olive oil in a medium pot over medium heat.

Add chopped red onion, crushed or minced garlic, chili powder, and cumin to the pot.

Sauté the mixture until the onion becomes soft, approximately 5 minutes.

Add the remaining ingredients, including chopped fresh tomatoes, drained black beans, water (or red wine), chopped bell pepper, chopped zucchini, corn kernels, chopped mushrooms, chopped fresh cilantro, and cayenne pepper, to the pot and stir.

Bring the chili to a boil.

Reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.

Add more liquid if needed to reach the desired consistency.

Season with salt and freshly ground black pepper to taste.

Serve the chili alone or over rice (preferably brown).

Garnish with desired toppings such as reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, or fresh cilantro.