Heat oil in a large pot over medium heat. Add chopped onion and stir. Cook until the onion is slightly translucent then add the garlic, celery and peppers. Stir and cook until soft (about 5-8 minutes). Then add the carrot, chilli and all the spices cooking gently to bring out the flavours.
Dissolve the stock cube in 200 ml hot water, then add to the pan with the canned tomatoes,and simmer gently.
Stir, then add the black beans, chickpeas, sweetcorn, and season generously with salt and pepper.
Cover, reduce heat to low, and cook for 25 more minutes, stirring occasionally.
Add a squeeze of lime, molasses and the vinegar, then taste and adjust seasonings adding salt and pepper to taste.
Serve with toppings of your choice. Chill or freeze the leftovers.