Add the olive oil, chopped onion, garlic and some salt and pepper into a large pot over a medium heat. Cook and stir often.
Add the chopped capsicum, carrot, jalapeno, chilli powder, cumin and paprika. Stir to combine and cook for another few mins.
Add the tomato paste, beans and vegetable broth and stir. Simmer lightly until the carrots are tender. Season with salt and pepper to taste, and serve hot with your favourite toppings. Enjoy!
Recipe Note
You might like to top with some fresh avocado, coriander or crushed tortilla chips