In a Dutch oven, cook onions and peppers in oil until golden, about 8 minutes.
Add garlic, chili powder, cumin and oregano; cook for 2 minutes. Stir in zucchini, tomatoes, stock, beans, and jalapeño.
Bring to a boil over medium heat, and then reduce heat, cover, and simmer for 20 minutes, stirring occasionally.
Add grated cheese and season with salt and pepper.
Ladle into bowls and top with cheese and cilantro. Squeeze lime juice over the chili for brightness.