1.5 tablespoons extra virgin olive oil
  2 heaping cups diced sweet onion
  2 tablespoons minced garlic (about 4 med/lg cloves)
  2 jalapeños, seeded (if desired) and diced
  1 cup diced celery
  1 lg. red bell pepper, seeded and diced
  1 (28-oz) can diced tomatoes
  1 cup vegetable broth
  6 tablespoons tomato paste
  1 (15-oz) can kidney beans, drained and rinsed
  1 (15-oz) can pinto beans, drained and rinsed
  2 tablespoons chili powder
  2 teaspoons ground cumin
  1 teaspoon dried oregano
  1/2-3/4 teaspoon fine grain sea salt, or to taste
  1/4 teaspoon ground cayenne pepper
  1 teaspoon hot sauce

TOPPINGS:
  Homemade vegan sour cream
  Chopped green onions
  Fresh cilantro

Directions:

1. In a large pot, saute the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.
2. Add the jalapeños, celery, and bell pepper and saute for another 5-7 minutes or so, until softened.
3. Now add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.
4. Add the drained and rinsed beans, along with the chili powder, cumin, oregano, salt, cayenne, and hot sauce. Simmer the mixture until thickened, about 10-15 minutes and adjust seasonings to taste if necessary.
5. Serve with Homemade vegan sour cream, chopped green onion, and cilantro leaves, if desired.