Garden Vegetable Chili

From The Record Eagle
Serves 4

1 tablespoon extra virgin olive oil
1 large onion, chopped medium
2 large carrots, diced
1 small red pepper, diced
1 green pepper, diced
1 stalk celery, diced
2 garlic cloves, minced
1 jalapeno, seeded and minced (optional)
1 medium zucchini, diced
2 large tomatoes, chopped, or 1 14.5 oz. can diced tomatoes
2 cups frozen or fresh corn
1 15-oz. can black beans, rinsed and drained
2 cups water
1 6-oz can tomato paste
3 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon natural cane sugar
Sea salt to taste

Heat olive oil in a large soup pot over medium heat. Add onion, carrot, peppers, celery, garlic, and jalapeno. Cook about 10 minutes until vegetables are softened. Add zucchini, tomatoes, corn, beans, water, tomato paste, chili powder, oregano, cumin, and sugar and stir well. Bring to a boil, lower heat and simmer about 30 minutes, adding more water for desired consistency, until vegetables are tender. Add salt to taste.