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In a large pot, sauté the onion and the garlic in the olive oil until soft.
Add the celery and carrot and sauté with the onions.
Then add the canned tomato, vegetable stock and tomato paste. Bring to a simmer.
Add the drained kidney beans and black beans, chili powder, cumin, oregano, cayenne pepper and paprika and stir in.
Simmer uncovered until the vegetables are cooked and the flavors have blended beautifully together.
Add in the brown sugar and sea salt to taste.
Serve with cashew cream, chopped chives, fresh basil leaves and with or without rice.