Cook the onion, bell peppers and beef in a large skillet over medium heat until beef is no longer pink.
Drain any fat
Add chili powder, cumin, salt and pepper, diced tomatoes, corn, beans, rice and beef broth.
Bring mixture to a boil, then reduce heat and simmer, covered, for 10 minutes, stirring occasionally.
Add zucchini and simmer, covered for another 10 minutes, stirring occasionally.
Add lime juice and sprinkle the shredded cheese over the skillet.
Cover with lid and cook over low heat for 3-5 minutes until the cheese is melted.
Remove from heat and serve with toppings on the side.