Step 1

In a large pot, sauté the onion and the garlic in the olive oil until soft.

Step 2

Add the celery and carrot and sauté with the onions.

Step 3

Then add the canned tomato, vegetable stock and tomato paste. Bring to a simmer.

Step 4

Add the drained kidney beans and black beans, chili powder, cumin, oregano, cayenne pepper and paprika and stir in.

Step 5

Simmer uncovered until the vegetables are cooked and the flavors have blended beautifully together.

Step 6

Add in the brown sugar and sea salt to taste.

Step 7

Serve with cashew cream, chopped chives, fresh basil leaves and with or without rice.