Warm oil in stock pot.
Add chopped veggies, garlic, and spices. Saute until onion is caramelized.
While vegetables are sautéing, in a separate pan, brown the beef. Then add to the stock pot.
Once vegetables are soft, stir in diced tomatoes and tomato paste until well blended.
Before serving, stir in beans until warmed, and serve.
We love a dollop of sour cream (in my case, plain goat yogurt) and slices of avocado on top!