Heat 1 Tbsp coconut oil in a large saucepan over medium-low heat
Brown 3-4 cloves of garlic (minced/crushed) for a minute
Add 1 poblano pepper, seeded and minced
Add 0.5 cup white wine and simmer until infused (the liquid should turn green)
Add 0.5 cup veggie broth (or 0.5 cup water and a teaspoon better-than-boullion)
1 can of beans, drained and rinsed (Alleson prefers pinto)
2 zucchini, sliced and quartered
1 cup cherry tomatoes, quartered
Generous cumin and chili powder
Bring to a boil, cover, reduce to low and simmer 30 minutes. (Uncover last 5 minutes to boil off some liquid.)