Finely chop garlic.
Toss the onion and celery in a food processor and chop to a fine dice.
In a small bowl or cup put the dried herbs and stir to combine.
Heat a large saucepan or soup pot on medium heat and add a good glug of olive oil.
Add garlic and cook for 30 seconds or until fragrant.
Add chopped onion and celery and cook for 3 minutes, stirring often.
Add dried herbs and cook for another minute.
Stir in tomatoes.
Add stock. Add black beans and chick peas.
Season well with sea salt and pepper and cook for 5 - 7 minutes.
To make the salsa, put all ingredients except the avocado in a food processor and chop for 10 seconds.
Serve the chilli in a bowl with a spoon of rice or quinoa (totally optional), a spoon of salsa and fresh avocado .