Heat a large pot with a bit of cooking oil. Add the onion and garlic and cook until onion turns translucent, about 1-2 minutes.
Add in the diced tomato (with juices), water, carrots, celery, mushrooms, bell pepper, zucchini, corn, brown sugar, chili powder, cumin, paprika, salt and pepper. Mix everything together. Bring to a boil then reduce to let simmer 20-30 minutes or until carrots and zucchini are tender crisp.
Stir in the kidney beans and black beans and cook for an additional 1-3 minutes or until warmed through.
Remove from heat and add to bowls. Serve and enjoy!
Recipe Notes:
Chop all vegetables into small uniform bite-size pieces so that they cook faster. The carrots will take longest to soften, so I like to slice them thin.
Let the soup simmer on the stove for 15-20 minutes to get maximum flavor.
Wait until the end of cooking before you add the beans. This will keep them fresh and less mushy. Beans can be added once all veggies have softened, and then simmered for an additional 5 minutes.
If you like your chili extra spicy, add more chili powder and add red pepper flakes. Sprinkle hot sauce on top just before serving.
Want to save time? Use frozen veggies instead of fresh. No need to thaw them, just add straight to the pot and simmer.