Veggie Chili

Soup is one of the greatest things invented by man. It's warm, filling, feeds a small army and you can throw anything into it. So as Stockholm's sky turns grey and the leaves begin to fall, this chili will take care of any chill and leave you wanting more.

Needs:
6 tomatoes, chopped
6oz can tomato paste
2 cloves garlic, minced
1 medium size jalapeno pepper, de-seeded & minced
1 large green pepper, diced
1 large orange pepper, diced
1 large yellow onion, chopped
1 medium size zucchini, chopped
1 can yellow corn
2 cups cooked black beans
1 cup cooked kidney beans
Frank's Red Hot (for an extra kick)
2 tbl olive oil

To Do:
-Heat oil in large pot, fry onion, garlic and jalapeno, stirring constantly for 2-3 mins
-Add tomatoes, and cook for 3 mins
-Stir in tomato paste and a few shakes of Frank's (if you want that extra spice)
-Add all other ingredients cover and cook on a med-low heat for 30-40 mins
-It will seem like there is no broth, but do NOT add water. The vegetables cook down and leave a good amount of liquid.