How to Make It
In a Dutch oven or heavy-bottomed pot with a lid, heat 3 Tbsp. olive oil over medium-high. Add onion, carrot, celery, and bell pepper. Cook over medium-high until soft, stirring occasionally, about 10 minutes.
Add 1 Tbsp. olive oil, garlic, tomato paste, chili powder, cumin, paprika, and oregano. Stir and cook for another minute. Season generously with salt and pepper.
Add tomatoes, vegetable stock, vinegar, and beans. Stir and bring to a boil. Reduce heat to low, and season again to taste with salt and pepper. Cover and simmer for 1 1/2 hours. Garnish with picked cilantro leaves, sliced green onions, and slices of fresh avocado.