Heat oil in a 3-quart non-aluminum saucepan over medium-high heat.

Add minced garlic, minced onion, chopped carrots, and 1/2 cup of the chopped zucchini.

Cook, stirring often, until the onion is softened, about 4 minutes.

Add drained and rinsed kidney beans, whole tomatoes and their liquid (crushing tomatoes with your hands as you add them), tomato paste, beef broth, 1 1/2 cups water, brown sugar, chili powder, ground cumin, dried oregano, and salt.

Stir until well combined.

Simmer, covered, stirring occasionally, for 40 minutes.

After 40 minutes, add the remaining chopped zucchini, bulgur wheat, and corn kernels with their reserved liquid.

Simmer for an additional 10 minutes, adding the remaining 1/2 cup water as necessary.

Taste and adjust seasoning.

Serve hot, and pass light sour cream or low-fat yogurt, sliced green onions, and cilantro leaves separately.

Note: For best flavor, prepare the chili at least a day ahead to allow the flavors to fully develop.

It can be made up to 3 days ahead and refrigerated or frozen for up to 3 months.

Reheat gently, adjusting water and seasoning as needed.