Heat oil in large pan. Add onion, garlic, celery, pepper. Sauté until tender. Add cumin, tomatoes, chili powder; mix. Add bean purée to soup and stir with whole beans. Simmer half hour. Stir and add water as needed. Serves 6 - For hot chili, add 1 tbsp red pepper. - For hotter chili, add 3 oz chopped jalapenos plus liquid.