1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 stalk celery chopped
1 can black of pinto beans, drained
2 tablespoons olive oil
1 bay leaf
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
mild chile peppers
1 can fire roasted tomatoes
tomato paste
1 clove garlic, minced
salt and ground black pepper to taste