Chunky Vegetable Chili with Picante sauce

2 cups cubed potato
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 tablespoon chili powder
1 teaspoon ground cumin
1 can (28 oz) diced tomatoes undrained
1 can (15-16 oz) garbanzo beans - rinsed & drained
1 can (15 oz) black beans - rinsed & drained
1 jar Pace picante sauce
1 cup cubed zucchini

Heat all ingredients except zucchini to boiling in 4-quart Dutch oven, stirring occasionally; reduce heat. Cover & simmer 15 minutes.
Stir in zucchini. Cover & simmer 5 to 7 minutes longer or until zucchini is tender.
Serve with grated VT cheddar cheese if desired.
Makes 4 - 21/2 cup servings