1. In a large, heavy pot, heat canola oil over medium for 30 seconds. Add onion, carrots, and green bell pepper. Sauté for 8 minutes.
2. Add zucchini and sauté for another 7 minutes.
3. Stir in crushed tomatoes, red kidney beans, corn, tomato paste, green chiles, chili powder, oregano, cumin, sugar, and black pepper. Bring to a boil, then reduce heat to low and simmer for about 45 minutes or until all vegetables are soft. Serve with your choice of garnishes.