Add the soyrizo to a large pot with a drizzle of oil over medium-high heat. Stir and brown for about 5 minutes until slightly crisp. Add the onion, corn, zucchini, and green beans. Stir to combine and cook for 5 minutes to start to soften the veggies. Add the garlic, Worcestershire, seasoned salt, chili powder, hot paprika, and cumin. Stir and cook for another 2 minutes until the garlic is fragrant. Add the beans, tomatoes, and stock. Let the mixture come to a boil, and add more stock if you need to so the liquid covers most of the vegetables. Taste the chili, and adjust the seasonings.