Cut onions into small cubes. Do the same with mushrooms and bell peppers.
Pour oil into the pot. Once it gets hot add onion. Fry it on low heat for 2 minutes. Then add black pepper, minced garlic, paprika powder, and salt and saute for another minute.
Add chopped mushrooms and cook until they get a little brownish. Add more oil if needed.
Pour tomato passata and add tomato puree into the pot. Cook for 5 minutes.
Add beans, chickpeas, sliced bell peppers, and vegetable broth, and cook for 20 minutes. Add spices for the best flavor. You can also use fresh chili peppers.
Serve with a tablespoon of sour cream, chopped cilantro or parsley, cheddar cheese, and jalapeño. Enjoy!
