Plant-Based Black Bean Taco Soup

2 tablespoons grapeseed oil

1 medium onion, chopped

1 medium green bell pepper, cut into bite-sized pieces

1 medium red bell pepper, cut into bite-sized pieces

2 stalks celery, chopped

2 medium carrots, chopped

2 medium jalapeno peppers, seeded and minced (Optional)

4 cloves garlic, chopped

2 (14.5 ounce) cans fire-roasted diced tomatoes

1 (32 fluid ounce) container vegetable broth

2 (15 ounce) cans black beans, rinsed and drained

1 (15 ounce) can pinto beans, rinsed and drained

¼ cup frozen corn

½ teaspoon ground cumin, or to taste

¼ teaspoon chili powder, or to taste

¼ teaspoon smoked paprika, or to taste

salt to taste