Ingredients:

Two 16-ounce cans of a combination of pinto and black beans, rinsed and drained
2 tablespoons olive oil 
1 medium onion, coarsely chopped 
2 medium carrots, finely chopped 
2 ribs celery, with leaves, finely chopped 
1 medium green bell pepper, seeded and chopped. 
3 garlic cloves, minced 
2 tablespoons chili powder 
2 teaspoons ground cumin 
2 teaspoons dried oregano 
2 bay leaves 
1 teaspoon salt 
¹⁄8 teaspoon cayenne pepper, or more to taste 
16-ounces Tomato Passata sauce 
2 medium tomatoes coarsely chopped or 14-ounces of San Marzano peeled tomatoes
1 cup vegetable broth 
1-3 fresh Serrano peppers, diced (depending on how much heat you like)
1 cup cashews 

Preparation:

In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, bell pepper, garlic, and chili peppers, cover, and cook for about 7 minutes, stirring occasionally, until softened. Add the chili powder, cumin, oregano, bay leaves, salt, and pepper, and stir for 30 seconds. Stir in the beans, tomato sauce, tomatoes, vegetable broth and peppers. Cook partially covered, until thickened about 20 minutes. Stir in the cashews and cook for 5 minutes or until heated thoroughly. Remove the bay leaves and serve immediately.