Heat the canola oil in a large pot over medium heat. Add the onion and salt and cook, stirring occasionally, three to four minutes or until softened and slightly golden. Add the carrot and celery and cook two minutes or until starting to soften. Stir in the red pepper, zucchini and garlic and cook one minute or so. Stir in chili powder and cumin and cook 30 seconds.
Add tomatoes with their juices and tomato paste and bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, 10 to 15 minutes or until the zucchini and peppers are just tender.
Stir in beans, corn, white wine and parsley and simmer another 5 minutes.
Serve garnished with sour cream, cheddar and avocado.
Best Health tip: There are two easy ways to crush whole tomatoes. Use a pair of kitchen scissors to snip them up in the can, or pour some of the juice out into the pot and then use your hand to crush each tomato before adding it to the pot.