Heat olive oil in a pot over medium heat.
Add onion and sauté until soft and glossy.
Stir in garlic and cook briefly until aromatic.
Add plant-based shrimp and cook for 3–4 minutes.
Sprinkle chili powder, paprika, cumin, cayenne, salt, and black pepper.
Add bell pepper, kidney beans, and black beans.
Pour in tomato puree and vegetable broth.
Stir well and bring to a gentle simmer.
Cook uncovered for 25 minutes, stirring occasionally.
Adjust seasoning and add chili flakes if needed.
Garnish with cilantro and serve hot.
