In a medium size pot, add 1 tablespoon oil and sauté the onion and peppers until the onion is soft.
Add the garlic and cook for another minute. Add the crushed tomatoes, seasonings, and vegetable broth, black beans, and better-than-bouillon.
Bring to a boil and and let simmer for about 10 minutes. Finish the dish with a tablespoon of vegan margarine if desired.
Serve with avocado, cilantro, lime, chips, and your favorite vegan sour cream.
This dish is naturally gluten free and nut free. It can be made oil free by sautéing the onions and peppers in a little bit of water.