Black Bean and Sweet Potato Chili

Whether you are vegan or enjoy a meatless meal now and then, this veggie chili is full of flavor.
3 cans (15 oz. each) black beans, rinsed and drained
1 carton (24 oz.) College Inn® Mexican-Style Simple Starter® Sauce
1 can (15.25 oz.) whole kernel corn, drained
1 can (14.5 oz.) diced tomatoes
2 cups (8 oz.) peeled, chopped sweet potato (3/4-inch pieces)
3 Tbsp. tomato paste
2 cups (8 oz.) sliced zucchini, cut lengthwise in half or quarters, (1/8-inch thick)
Juice of 1 lime
Toppings: Avocado, cilantro, green onion, tortilla chips, pickled jalapeño, pepitas, lime