Ingredients (serves 4)

1 tbsp vegetable oil
1 large carrot, diced
1 medium onion, finely chopped
1 large stick of celery, diced
1 clove of garlic, finely chopped
1 tsp chilli flakes
1 tbsp tomato puree
1 tsp ground cumin
1 tsp ground coriander
1 bay leaf
1 cinnamon stick 
1 tsp smoked paprika
1 tsp soy sauce
400g chopped tomatoes
1 pepper, diced
100g dry aduki beans, kidney beans and black eye beans

Prepare the beans as detailed on the packaging if dry beans are being used.
Add the carrot, celery, onion, garlic and chilli to the oil in a large pan and heat until the onions are translucent, which should take around 10 mins.
Add tomato puree and stir to mix, before adding the spices. Fry for a minute.
Add the chopped tomatoes, pepper and soy sauce and simmer for 10-20mins.
Add all the beans, stir and cook on a low heat for 10-15 mins until the beans are hot. Take care for the mixture not to dry out, if so add a small amount of water. 

Full recipe here: https://www.bbcgoodfood.com/recipes/477649/three-bean-mexican-chilli