1. Heat olive oil in a Dutch oven or soup pot over medium-high heat. Add onion and next 3 ingredients; sauté 5 minutes or until tender.
2. Stir in chili seasoning and next 5 ingredients. Cook 15 minutes or until heated through. Stir in parsley. Serve with toppings, if desired.
Note: This is best made ahead (up to three days) so the flavors can meld; add parsley just before serving.