Vegan Chili

Just had a bowl of this, and it improved after an hour of slow cooking.
Good candidate for the crock. All items were in my pantry, so feel free to substitute.
You can freeze some for a rainy day.
I think the tomato paste made a difference. Also spices. That sofrito and sazon!

2 T olive oil
2 sweet onions, diced
4 cloves garlic, mince
1 c celery, diced
1 large red bell pepper, diced
1 28oz can diced tomatoes,
2 c broth, veggie
6 T tomato paste
1 can pinto beans, drain & rinse
1 can garbanzo beans or kidney
2 T chili powder
2 T cumin
1 t dried oregano
1/2 t sea salt
1/4 t cayenne pepper
1 t hot sauce

Topping:
Sour cream, green onions, cilantro

Saute onions in oil 4 minutes on medium heat.
Add garlic, cook 1 minute, then add celery, peppers, and cook 3 minutes.
Add whole tomatoes, veggie broth, beans, and tomato paste
cook on med high for 5 minutes.
Add seasonings and hot sauce.
Reduce heat to low, and cook 45 minutes.
Serve with quinoa ( rice)
Top with sour cream, chopped green onions and cilantro.