Best Vegetarian Chili Ever

1 pint grape tomatoes, halved
1/2 each: red and yellow bell peppers, chopped
3/4 yellow onion, diced
2 tsp minced garlic
2 cans crushed tomatoes
1 sm. can tomato paste
1 carton mushrooms, chopped
1/2 medium zucchini, diced
1/2 medium yellow squash, diced
10 baby carrots, chopped
1 head broccoli, chopped
1-1/2 cups sweet corn
1/2 tsp. Italian seasoning
crushed red pepper
2 cans beans (I like one each of black and kidney), drained
heaping tbsp cumin
2 tbsp chili powder
1 chipotle pepper in adobo, mashed to a paste, more if you like it very spicy
salt and black pepper
pinch sugar

Heat oil in a large stockpot. Saute garlic and onions until translucent. Add mushrooms and cook down. Add chopped tomatoes, peppers, zucchini, squash, carrots and broccoli. Saute about 10 minutes, then season with Italian seasoning, crushed red pepper, salt, and black pepper. Pour in one can of crushed tomatoes, and cook until hot. Then add the corn, tomato paste, and the other can of crushed tomatoes. Heat through, then add drained beans and chipotle paste. When everything is hot and bubbling, add cumin and chili powder. Finally, let simmer about 10 - 15 minutes to let flavors meld. Taste one more time and season again with salt, pepper, and a pinch of sugar.

Serve with rice, tortilla chips, or a dollop of sour cream.