In a medium saucepan combine the chili beans (with liquid), water, corn, zucchini and tomatoes. Bring to a boil, cover, reduce the flame and simmer about 8 to 10 minutes until the corn is tender. Stir in the parsley and serve.
Per serving - 288 calories, 1 g fat (3% calories from fat), 18 g protein, 51 g carbohydrate, 14 g fiber, 0 mg cholesterol, 425 mg sodium
