Welcome to Minnesota: Home to Superior Trail Running and Chili

Warm the olive oil in a Dutch oven or large pot over medium heat.Add the onion, carrot, celery, zucchini, green pepper, cauliflower, brown sugar, and a pinch of salt. Cook, stirring occasionally, until the vegetables begin to soften, about 8 to 12 minutes.Stir in the garlic, chili powder, ground cumin, oregano, cayenne pepper, and garlic powder, and cook, stirring frequently, until the mixture becomes fragrant, about 1 to 2 minutes.In a large bowl, gently squeeze the tomatoes with their juice until they burst. Stir the crushed tomatoes and their juice into the pot along with the kidney beans, corn, jalapeños, and the water.Bring the mixture to a boil, then reduce the heat to low. Partially cover the pot and let it simmer, stirring occasionally, until the chili thickens, 15 to 25 minutes.Season with salt to taste and serve hot.