In a large pot, cook the onions and peppers over medium-high heat for 3-4 minutes or until translucent.
Stir in the fresh garlic and cook until fragrant.
Add the carrots, mushrooms, corn, beans, tomato paste, granulated garlic, chili powder, paprika, salt, and pepper. Cook for 2-3 minutes.
Add the tomato sauce and diced tomatoes.
Let it come to a boil then reduce to medium-low heat.
Cook for 30 minutes hour or until the carrots are fork tender.
Check for seasoning and add salt if needed.
Serve with sour cream, cheddar cheese, green onions, if desired and enjoy immediately!